These Low FODMAP Blueberry Muffins are moist, tender, and packed with juicy blueberries in every bite. Perfect for breakfast, a mid-morning snack, or dessert, these muffins are gluten-free, low lactose, and made with simple, wholesome ingredients. With a hint of vanilla and the natural sweetness of fresh or frozen blueberries, they’re an irresistible treat that’s gentle on your digestive system.
1 1/2 cups fresh or frozen blueberries (don’t thaw if frozen)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the Wet Ingredients: In a medium bowl, whisk together the lactose-free yogurt, lactose-free milk, vegetable oil, eggs, and vanilla extract until smooth.
Combine the Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing—small lumps are fine.
Add the Blueberries: Gently fold in the blueberries, being careful not to crush them too much.
Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Low FODMAP-Friendly Notes
Blueberries: Stick to the low FODMAP serving size of 28 grams (about 20 small blueberries) per muffin.
Flour Blend: Use a gluten-free flour blend with xanthan gum or guar gum for the best texture.
Yogurt Substitute: If you don’t have lactose-free yogurt, use lactose-free sour cream or a plant-based yogurt.
Bon appétit
Enjoy these Low FODMAP Blueberry Muffins with a hot cup of tea or coffee for a comforting, gut-friendly treat!
