Susan’s Amazing Low-FODMAP Blueberry Muffins; Gluten-free, Dairy-free
November 10, 2017
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This is the best ever low-FODMAP Blueberry Muffin Recipe!
These low-FODMAP 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.
I love a low-FODMAP blueberry muffin with my morning tea or espresso and my laptop. What could be better than that? These are packed with flavor from fresh lemons, and they have the light and moist crumb that you expect from any muffin.
Enjoy these Low-FODMAP Blueberry Muffins with butter or margarine, or straight from the oven!
I used wild blueberries for my muffin recipe. I like their little size, and their extra nutrient power. They can also be bought frozen… so easy to get the power of wild blueberries. Did you know low-FODMAP wild blueberries have 32% less sugar and 72% more fiber than standard blueberries? Plus they are soooo good!
However, PLEASE NOTE that wild blueberries have not been officially FODMAP tested. If you are in the Elimination Phase of FODMAP then you should substitute regular blueberries.
You may also love my low-FODMAP Chocolate Chunk (Chip) Muffins and low-FODMAP Chai Overnight Oats. Or check out over 450 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Susan’s Amazing Low-FODMAP Blueberry Muffins; Gluten-free, Dairy-free
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting
Serves: 18 muffins
Bake: 350 F
Prep time: 20 min
Bake time: 20-25 min
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/4 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
- 3/4 tsp xanthan gum
- 1/4 tsp salt
- 2 tsp vanilla
- 1 & 1/2 cups (about 290 grams) fresh dry wild blueberries or regular blueberries
- As noted above, wild blueberries have not been FODMAP tested, so if you are unsure of tolerance then use regular blueberries
- If using frozen, rinse until juices run clear so they don’t bleed in your muffins
- 40 grams regular blueberries is one low-FODMAP serving
- Vegetable shortening for greasing
- Cinnamon and sugar mixture to top with (2/3 sugar to 1/3 cinnamon)
Directions:
- 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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7 Comments
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Your ingredient listing did not specify which sugar to use. Would that be granulated or caster sugar? Thanks kindly.
Sorry, me again. Also forgot to add that I am from the UK and most supermarkets here do not have wild blueberries. Would using standard blueberries compromise the fodmap levels and if so, do I need to make adjustments to the amount used? Thanks once again Dr Pauls.
Hi there!
We have updated the blog to address your questions. For sugar, in our recipes if we do not specify the type of sugar, then we are intending for granulated sugar to be used (castor sugar would be mentioned specifically). As to the blueberries, you can use regular ones also- those would work well! Good luck!
Hi there! Just wondering if we can use all purpose GF flour that already has xanthan gum in it?
Looking forward to making these! 🙂
Yes, this should still work, although the muffins may be slightly different in their texture than our photos. We are certain you will love them! Thank you for your question 🙂
Amazing! Thank you! And one more thing – sorry, can we use a different oil instead of canola?
Again, we like the results with a light, neutral oil such as canola. However, melted coconut oil or another oil would also likely work. Thank you!