Easy to make, fluffy gluten free blueberry muffins, packed with antioxidant-rich blueberries. If you suffer from digestive issues, this low fodmap muffins recipe is going to be your favorite way to start a day!
- Nonstick spray (optional)
- 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick; 113g) unsalted butter, at room temperature, cut into pieces
- 1 cup raw sugar (turbinado), plus 2 tablespoons for sprinkling (optional), divided
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) non dairy milk or lactose-free milk, at room temperature (see notes for specifics)
- 2 1/4 cups (383 g) fresh blueberries or frozen blueberries
- Position a rack in the middle of the oven. Preheat the oven to 400F. Coat twelve standard-size muffin wells with nonstick spray, or line with fluted paper cups; set aside.
- Whisk together the flour, baking powder, and salt in a medium-size bowl, to aerate and combine; set aside.
- Beat the butter in a separate bowl, using an electric mixer on medium-high speed, until creamy, for about 3 minutes. Add the sugar and vanilla and beat until lightened, for about 2 minutes, scraping down after each addition, and allowing each egg to be absorbed before continuing.
- Add the flour mixture in three additions, alternating with the milk. Do not combine completely; there should be streaks of flour left.
- Place 2/3 cup of blueberries in a bowl and crush with a potato masher. Fold these crushed blueberries, along with any juice, and the whole blueberries into the muffin batter.
- Divide the batter evenly among the prepared muffin wells. Sprinkle the tops with the 2 tablespoons of raw sugar, if using.
- Place in the oven and immediately lower the oven temperature to 375F. Bake for 20 to 25 minutes, or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the rack to cool. Serve
- as soon as possible, either warm or at room temperature. Store at room temperature in an airtight container for up to 1 day or freeze for up to one month.
Adapted recipe from Dédé Wilson in Low Fodmap Cookbook
Estimated Nutrition Per Muffin
Cholesterol is 28mg per muffin if using coconut oil
Dairy free substitutes: Almond milk can be used in place of lactose free milk. Solid Coconut oil May be used in place of butter, creaming it like butter. These are not as low fodmap friendly, so use according to your phase of diet. Tips! If using frozen blueberries, do not thaw blueberries before baking.
- Category: breakfast
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17.5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3.3g
- Cholesterol: 35mg
Keywords: blueberry muffins, low FODMAP, gluten free muffins