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fresh low FODMAP blueberry muffins are a perfect breakfast or snack

The BEST Low FODMAP Blueberry Muffins

Looking for The BEST Low FODMAP Blueberry Muffins? These are the ones of your dreams. Easy to make, too.

Low FODMAP Serving Size Information: Makes 12 standard sized muffins; serving size 1 muffin

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 12 Muffins
Calories: 271 kcal
Author: Dédé Wilson


  • 2 cups (290 g) low FODMAP gluten free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 113 g) unsalted butter, softened and cut into pieces
  • 1 cup (198 g) plus 2 tablespoons sugar, divided
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) lactose-free whole milk, at room temperature
  • 21/4 cups (383 g) fresh blueberries, divided


  1. Position rack in middle of oven. Preheat to 400° F/200°C. Coat 12 standard sized muffin wells with nonstick spray, or line with fluted paper cups; set aside.
  2. Whisk together the flour, baking powder and salt in a medium bowl to aerate and combine; set aside.
  3. Beat butter with electric mixer on medium-high speed until creamy, about 2 to 3 minutes. Add 1 cup (198 g) of sugar and beat until lightened in color, about 2 minutes, scraping down the bowl once or twice. Beat in vanilla, then beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing.
  4. Add the flour mixture in three additions, alternately with the milk just until a few floury streaks remain.
  5. Crush 2/3 cup (113 g) of the blueberries with a potato masher or large sturdy fork. Fold these crushed blueberries, along with any juice, and the whole blueberries into the muffin batter.
  6. Divide batter evenly in muffin pans. Sprinkle tops with remaining 2 tablespoons of sugar, if desired
  7. Place muffin tin(s) in oven and immediately turn oven down to 375°F/190°C. Bake for about 20 to 25 minutes or until a toothpick inserted in center shows a few moist crumbs. Cool pan(s) on rack for 5 minutes then remove muffins and place directly on rack to cool. Serve as soon as possible, either warm or at room temperature. Store at room temperature in airtight container for up to 1 day or freeze for up to one month. If freezing, I like to place in a heavy zip-top bag and remove the air. This makes it easy to remove one at a time as needed.

Dédé's Quick Recipe Tips Video



  • You can make these with frozen blueberries, in which case do not defrost before folding in. Crushing them will take a bit more elbow grease. Baking time will most likely be a bit longer.
Nutrition Facts
The BEST Low FODMAP Blueberry Muffins
Amount Per Serving
Calories 271 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 166mg7%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 245IU5%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.