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Healthy low FODMAP blueberry muffins
Looking for a nutritious snack that also tastes amazing? Then you really need to try these gluten-free healthy blueberry muffins!
I first made this recipe back in 2019, but since then I’ve tweaked and adjusted it several times. The result: super tasty and healthy blueberry muffins!
These muffins are light and moist. The almond flour in the batter helps keep them from drying out, and the blueberries add to that as well. They also give the muffins a delicious natural sweetness.
There’s nothing more disappointing than a dry, crumbly gluten-free snack, but with this recipe, you don’t have to worry about that!
Why you’ll love these muffins
- They’re packed with nutritious ingredients, so they’ll keep you full longer!
- Much lighter than a classic muffin: each one contains just 166 calories.
- They’re easy to take on the go and perfect for freezing.
- These muffins are gluten-free, lactose-free, and low FODMAP, so everyone can enjoy them.
- Packed with flavor: the almond flour, blueberries, and lemon zest create a muffin that tastes absolutely delicious.
The ingredients of the healthy blueberry muffins
- Almond flour: I use a portion of almond flour in these muffins. It adds a light, nutty flavor and helps create a fluffy, moist texture.
If you can’t tolerate nuts, you can replace the almond flour with extra gluten-free flour blend. - Oat flour: The muffins also contain some oat flour. I usually buy it ready-made, but you can easily make your own by grinding oats in a food processor.
- Gluten-free flour blend: Finally, I use a gluten-free flour blend for these muffins. I personally like using Schär Mix It Universal. But you can also use a similar mix, such as King Arthur’s gluten-free measure for measure flour.
You could also choose to make the muffins using only the gluten-free flour blend, but they may turn out a bit drier. In my opinion, the mix of the 3 flours makes the muffins wonderfully light and not dry at all.
- Almond milk: I use unsweetened almond milk. You can substitute it with any other (plant-based) milk you like. If you’re following the FODMAP diet, lactose-free cow’s milk or oat milk are also good options.
This is how you make the gluten-free healthy blueberry muffins
This recipe is super easy to make:
- Start by combining all the dry ingredients: oat flour, gluten-free flour blend, almond flour, salt, and baking soda.
- In a separate bowl, whisk together the eggs, maple syrup, vanilla extract, melted coconut oil, and apple cider vinegar.
- Then add the dry ingredients to the wet ingredients and mix shortly until well combined.
- Finally, fold in the blueberries. You can use either fresh or frozen blueberries. If using frozen, add them straight from the freezer. Don’t thaw them first.
- Divide the batter between 10 muffin cups and bake the muffins in the oven for 22–25 minutes.
Storing blueberry muffins
You can store these muffins in an airtight container. They’ll stay fresh for about 3–4 days after baking.
If you want to keep them longer, freezing is your best option. Place the muffins in a freezer bag or airtight container. They’ll keep well in the freezer for up to 3 months.
More blueberry recipes
If you’re a blueberry and/or lemon fan like me, be sure to check out the other baking recipes on my blog featuring these ingredients:
- Blueberry cheesecake with lemon
- Blueberry crumble bars
- Naked cake with lemon and blueberries
- Gluten-free blueberry cake
- Low FODMAP berry cobbler
Gluten-free healthy blueberry muffins
- Total Time: 40 mins
- Servings: 10 1x
- Diet: Gluten Free
Description
Delicious gluten-free healthy blueberry muffins! Moist, light, and filling muffins that make a perfect snack. Low FODMAP, gluten-free and lactose-free, so suitable for everyone!
Ingredients
- 60 g (2/3 cup) oat flour
- 65 g (1/2 cup + 1 tbsp) gluten-free flour
- 100 g (1 cup) almond flour
- Zest of 1 lemon
- 1/4 tsp salt
- 3/4 tsp baking soda
- 2 eggs
- 90 g (1/4 cup) maple syrup
- 120 ml (1/2 cup) almond milk
- 1 tsp vanilla extract
- 1 tbsp coconut oil (melted)
- 1 tsp apple cider vinegar
- 140 g (1 cup) blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin baking tin with 10 muffin liners.
- In a large bowl, whisk together the oat flour, gluten-free flour, almond flour, lemon zest, salt, and baking soda.
- In a separate bowl, whisk together the eggs, maple syrup, almond milk, vanilla extract, melted coconut oil, and apple cider vinegar until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Gently fold the blueberries into the batter.
- Divide the batter evenly between 10 muffin cups, filling them about ¾ full.
- Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Healthy snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 2
- Fat: 8
- Carbohydrates: 19
- Fiber: 2
- Protein: 4
24 Comments
These look so yummy! Do you think I could substitute almond milk for the lactose free milk? I’m really sensitive to dairy.
Yes I think that will work!
I’m dairy free, how could I sub the yogurt? Also, could I use almond flour 1 for 1?
You could try dairy-free yoghurt. I haven’t tested almond flour, in my experience almond flour behaves quite different in bakes than other flours, so I am not sure that this will work. But you can give it a try.
Would this work with frozen blueberries?
Sure! Just thaw them before you use them
Oh, Wow! These were so easy to make and delicious! Thank you!?
Is there another product that could I could sub for coconut oil? Looking forward to trying these! 🙂
Melted butter will work too
Okay perfect! Thank you! 🙂
Lovely recipe! Made them for my mum tonight who has Coeliac Disease and is on a low fodmap diet. Delicious! Thank you 🙂
These are so delicious…not too sweet, just perfect! I make them at least once a week 🙂
What is the serving size?
Because most of the ingredients in the muffins are unlimited low FODMAP, you can definitely have more than one per serving. Two or three muffins per serving would still be low FODMAP.I personally would stick to max. 2 muffins per serving because large servings of food can also cause issues.
Would coconut yogurt work?
I have not tested that, so I can’t say that for sure. You could give it a try.
I made these lemon blueberry muffins today and they are to die for! Thanks for all your great recipes.
Did not work. I followed recipe, using dairy free milk, dairy free yogurt, almond flour. The top held up nice and although the toothpick came out clean and it was baked at the same temp and amount of time as directed, the top held together and the insides are complete mush. I wish I could attach a photo to show you how bad this turned out. The only reason I’m giving an extra star at two stars is the flavor is good. Wish they would have come out better.
Hi Marissa, if you used almond flour, you didn’t follow the recipe. Because that is not used in this recipe. I use a gluten-free flour mix. Almond flour is a very specific type of flour that is very high in fat and you cannot just substitute a gluten-free flour mix for almond flour. Because then you completely change the consistency of the batter. And indeed then the muffins won’t turn out well. Almond flour is also not low FODMAP, so I wouldn’t advise using this. But maybe this wasn’t clear from the instructions, I have added some text above the recipe now where I advise not to use flours like almond flour.
Wowza!! The muffins are superb. Thank you so much for sharing a delicious low Fodmap recipe. I’ve tried several other recipes and I can say yours is easy to follow, make, and enjoy!
So happy to hear that you enjoyed the recipe!
Bonjour!
Do you think buckwheat flour could work in this recipe instead of « gluten free mix flour »…?
Thank you so much for this blog, what a relief to have found it!
Hi Karin, I think that would work. Just good to realise that buckwheat flour has quite a strong and specific flavor, which not everyone might like in a muffin. But if you like the flavor of buckwheat flour I think this will work fine 🙂