Not only are these Low FODMAP Blueberry Muffins easy-to-make and absolutely scrumptious, but they’re also gluten free and dairy free! Enjoy them for a sweet treat or a yummy breakfast.
Friends, I’m not usually the baking kind of gal, but lately, I’ve been baking up a storm. I’m kind of loving it! 🙂
My husband Al is also totally thrilled by all of the baked goodies in our house. He’s got a little bit of a sweet tooth. Me, not (always) so much, but I am really enjoying these yummy, Low FODMAP Blueberry Muffins.
Plant-Based Modifications:
These muffins are perfect for a sweet treat, yummy breakfast, or brunch and I love that they’re packed with fresh blueberries! They’re also gluten-free, dairy-free and primarily plant-based.
I haven’t tried it in this particular recipe, but you could try making this recipe vegetarian or vegan-friendly, by swapping out the egg for a flax egg. I’ve used the ratio of 1 Tbsp. flax meal stirred into 2 ½ Tbsp. water per “egg” to work well in other baking recipes. Flaxseed is also low FODMAP in 1 Tbsp. or 15-gram servings.
Serving Suggestions:
As these muffins are primarily carbohydrate based, I would serve them with something higher in protein to help get a balance of macronutrients (i.e., fats, protein, and carbohydrates). So, I would suggest serving a muffin with one of the following:
- An egg or two
- Peanut butter (A low FODMAP serving is 2 Tbsp. or 32 grams)
- Walnuts (A low FODMAP serving is 10 nuts or 30 grams)
These muffins are also delicious, especially when they’re warm out of the oven, with a cold glass of low FODMAP milk like:
- 1 cup lactose-free cow’s milk (257 grams)
- 1 cup almond milk (240 grams)
- 1 cup hemp milk (240 grams)
- 1 cup macadamia milk (240 grams)
- 1 cup quinoa milk (240 grams)
- ¾ cup rice milk (200 grams)
Low FODMAP Blueberry Muffins
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
Not only are these Low FODMAP Blueberry Muffins easy-to-make and absolutely scrumptious, but they’re also gluten free and dairy free! Enjoy them for a sweet treat or a yummy breakfast.
Ingredients
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup melted coconut oil
- ¾ cup sugar
- 1 cup macadamia milk (or other low FODMAP milk)
- 2 eggs
- 1 tsp. vanilla
- 1 ½ cups fresh blueberries
Instructions
- Preheat oven to 375°F. Grease a muffin tin or fill with liners.
- In a medium bowl, mix together flour, baking powder, and salt.
- In a large bowl, mix together coconut oil and sugar. Then add macadamia milk, eggs, and vanilla, and mix well.
- Stir dry mixture into wet ingredients until just mixed. Gently fold blueberries into batter.
- Divided mixture evenly into muffin cups. Bake 30 minutes or until done. Cool slightly before moving from pan. Serve warm or cool completely.
Notes
Blueberries: A low FODMAP serving is a ¼ cup heaped or 40 grams.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: gluten-free, dairy-free, baking
Nicole says
Just made these and they turned out sooo yummy! I used the Trader Joe’s almond, cashew & macadamia nut beverage, and it still turned out great! Thank you for the yummy recipe!
Em Schwartz, MS, RDN says
Thanks for sharing, Nicole! Next time, would you be open to leaving a 5-star review? It helps recipes reach (and potentially help) more people. Thanks a million!
ACD says
They look delicious! As soon as I put the cold milk and eggs in, the coconut oil hardened again into small chunks. Is there a different order to do this or could I use cooking coconut oil that is liquid in container? Thank you!!
Stepahnie says
HI, How many muffins could you eat to stay low fodmap? one ot two?
Emily says
Hi Stephanie! By ingredients, two should be low FODMAP, but I’d start with one to gauge tolerance.
MB says
Hi Emily,
In your Swedish Macaroon Tea Cakes you used Bob’s Red Mill Gluten Free All-Purpose Baking Flour and in this recipe, you used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Is there a big difference between the two? Can I just use one or the other for both recipes?
Thanks
Emily says
Yes, it is meant to be the same. For both of these recipes I used: Bob’s Red Mill Gluten Free 1 to 1 All Purpose Baking Flour.
Erica says
Could I use Stevia for sweetener to lower carbs?
Emily says
Hi Erica! Great question! I have not tried it, but you should be able to substitute stevia (which is low FODMAP as long as there is no added inulin in the ingredients). As stevia is sweeter than sugar, less is often required. A liquid is also usually added to replace the lost volume. For baking, Stevia in the Raw (which is low FODMAP) suggests using stevia in half the amount of sugar called for (so 6 Tbsp.), adding an extra egg white, and maybe reducing the cooking temperature/time. I would also maybe add ~1/4 cup more macadamia (or other low FODMAP) milk to help make up for the lost volume. Please let us know if you give it a go!
Amy says
I’m a huge fan of grilled chicken, but it can be hard to find easy low FODMAP seasonings. This looks super tasty and I can’t wait to give it a try!
Emily says
Agreed, Amy! Let us know what you think when you give it a try!