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A stack of 3 gluten free blueberry muffins in muffin liners on top of each other.

Gluten Free Blueberry Muffins Recipe

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5 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


Gluten Free Blueberry Muffins are packed with antioxidants for a delicious, Low FODMAP-friendly breakfast or snack that’s guaranteed to become your new go-to recipe!


Units Scale
  • 2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option)
  • 1/2 to 2/3 cup raw sugar + 2 Tablespoons for sprinkling (optional)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) non-dairy milk, room temperature *
  • 2 cups fresh blueberries or frozen blueberries (see notes)


  1. Preheat the oven to 400F. Coat twelve standard-size muffin wells with nonstick spray or line with paper muffin cups; set aside.


Recipe first Adapted recipe from Dédé Wilson in Low Fodmap Cookbook This recipe is low fodmap friendly depending on the options given. Please choose ingredients according to your phase of the diet.

Dairy Free Substitutes – Solidified coconut oil may be used in place of butter. Use hemp milk, almond milk, or coconut milk for the best non-dairy low fodmap milk options..

Baking Tip – If using frozen blueberries, do not thaw blueberries before adding to the batter.

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 223
  • Sugar: 12.3 g
  • Sodium: 124.8 mg
  • Fat: 8.7 g
  • Saturated Fat: 5 g
  • Carbohydrates: 33.4 g
  • Fiber: 1.2 g
  • Protein: 2.7 g
  • Cholesterol: 51.3 mg