Susan’s Amazing Low-FODMAP Wild Blueberry Muffins; Gluten-free, Dairy-free

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This is the best ever low-FODMAP wild blueberry muffin recipe!

These low-FODMAP wild blueberry muffins are modified from a family favorite recipe by our good friend Susan.  Susan’s wild blueberry muffins are dairy-free, moist, and absolutely amazing.  I made a few changes to the recipe and eureka, it’s now low-FODMAP.  There is no milk in this recipe, the lemon juice provides enough liquid that you don’t need any.

These low-FODMAP wild blueberry muffins are off the charts.

I love a low-FODMAP blueberry muffin with my morning tea or espresso and my laptop.  What could be better than that?

Enjoy these low-FODMAP wild blueberry muffins with butter or margarine, or straight from the oven!

Also, I love that wild blueberries can be bought frozen… it is so easy these days to get the power of wild blueberries!  Wild blueberries are a tremendous source of antioxidants that have numerous benefits, including gut health. Did you know low-FODMAP wild blueberries have 32% less sugar and 72% more fiber than standard blueberries? Plus they are soooo good!

You may also love my low-FODMAP Chocolate Chunk (Chip) Muffins and low-FODMAP Chai Overnight Oats.  Or check out over 300 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Susan’s Amazing Low-FODMAP Wild Blueberry Muffins; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 18 muffins

Bake 350 F

Prep time: 20 min

Bake time: 20-25 min


  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup canola oil
  • ¼ cup fresh squeezed lemon juice (more if needed for consistency)
    • keep lemons at room temperature to make juicing easier
    • about 1-2 lemons depending on their size
  • 1 & 3/4 cups Authentic Foods GF Classical Blend Flour (my favorite for baking- see why here!)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp xanthan gum
  • ¼ tsp salt
  • 2 tsp vanilla
  • 1 & 1/2 cups (about 290 grams) fresh dry wild blueberries
    • Can also use frozen- TIP: rinse until juices run clear so they don’t bleed in your muffins
    • If you need to use regular blueberries, those will work well too!
    • 40 grams blueberries is one low-FODMAP serving

  • Vegetable shortening for greasing
  • Cinnamon and sugar mixture to top with (2/3 sugar to 1/3 cinnamon)


  • Preheat oven to 350 F
  • Grease muffin tins well with vegetable shortening, or use muffin cups
    • I prefer no muffin cups because I like crusty edges, but ensure good greasing so they don’t stick!
  • Beat eggs with sugar and oil, add lemon juice slowly, then vanilla

  • Beat until blended
  • Add flour, baking powder, baking soda, xanthan gum, salt and stir until just blended or beat at low setting. Do not overmix

  • Fold in wild blueberries
  • Fill tins 2/3 full
  • Sprinkle with cinnamon sugar

  • Bake at 350 F for about 20-25 min, watch them well and use toothpick to test
  • Let cool in tin about 5 mins, then ease these out with a knife or spoon and cool on rack

These are truly amazing!

Enjoy this moist and sweet low-FODMAP wild blueberry muffin!

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