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

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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


  • 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)


  • 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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