Susan’s Amazing Low-FODMAP Wild Blueberry Muffins; Gluten-free, Dairy-free
November 10, 2017
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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
Ingredients
- 2 large eggs
- 1 cup 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 fresh dry wild blueberries
- Can also use frozen- TIP: rinse until juices run clear so they don’t bleed in your muffins
- 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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