Low FODMAP Bakery Style Blueberry Muffins are baked with a cinnamon sugar crumble topping and enhanced with blueberry flavored oil.
I have to admit that I’ve been working on this recipe for the past two years! It’s not that it’s been difficult to develop, it’s just that I get so easily distracted. I have a hard time focusing on just one recipe. I made my initial version of these two years ago, then never followed up with it. Recently, I decided to revive the recipe when I had a bunch of blueberries to use before they went bad. This time I was determined to get this Low FODMAP Bakery Style Blueberry Muffins recipe finalized and posted.
I would have liked to have gotten this recipe up when blueberries were still in season, but I just didn’t get it done before we went on vacation, and now it’s a bit past peak. Well, there are still fresh blueberries in the store and they don’t cost too much yet. Plus the spiced crumb topping on these muffins are very fall-like. Perfect to eat with a cup of tea on a cool morning.
The Secret Ingredient
My secret ingredient in these muffins is Lorann Superstrength Blueberry Oil, which I purchase from Amazon (As an Amazon Associate, I earn from qualifying purchases.) These muffins are amazing without the oil, but are absolutely incredible with it. It just enhances the natural blueberry flavor and makes them irresistible. I highly recommend this ingredient! Seriously, try it.
These muffins are inspired by a recipe I made years ago on allrecipes.com: To Die For Blueberry Muffins. I have fond memories of these muffins because they are one of the first things I photographed with my “new” DSLR camera. “New” because the camera was a hand-me-down from my dad, but it was new to me. I was so excited because I could finally get the look I was going for that I couldn’t get with a non-DSLR camera. It’s still the camera I use today and I think it does a fine job. I tried to recreate my blueberry muffin photo on allrecipes for my own version. Here it is!
Try these other low-FODMAP blueberry recipes from my collection:
- Blueberry Oat & Quinoa Breakfast Bake
- Blueberry Cobbler Overnight Oats
- Millet Porridge with Blueberries and Walnuts
Low FODMAP Bakery Style Blueberry Muffins
Ingredients
Topping:
- 1/4 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, softened
Muffins:
- 2 large eggs
- 1/3 cup canola oil
- 1/4 cup lactose-free milk or almond milk
- 1/16 teaspoon Lorann Superstrength Blueberry Oil (optional)
- 1 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (about 6.75 oz. or 193 g)
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Heat oven to 350 degrees F. Line a 12-count standard muffin tin with paper liners.
- To make the topping: in a small bowl, combine the 1/4 cup flour blend, 1/4 cup sugar, cinnamon and nutmeg. Add the butter and work it into the flour-sugar mixture with your fingers until small crumbles form.
- Lightly beat the eggs in a large bowl. Stir in the oil, milk and blueberry oil (if using). To measure the flour, lightly spoon into measuring cup and level off with the back of a knife or weigh with a kitchen scale. Add the 1 1/2 cups flour blend, 2/3 cup sugar, baking powder and salt to the egg mixture. Stir until smooth. Gently fold in the blueberries.
- Fill each muffin cup about 2/3 full. Sprinkle the topping mixture on top, evenly distributing. Bake 22 to 25 minutes, or until muffin tops spring back when lightly touched. Cool and serve.
Inspired by allrecipes.com: To Die For Blueberry Muffins
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Made these and although they didn't look as beautiful as yours, they were tasty! Thank you!
Yesterday I baked chocolate and vanilla cupcakes for my kiddos, now I am going to try these out. These look really mouth watering. Thank you.
Glad you liked them. Thanks for trying my recipe!
Thank Dianne for creating recipes that are every day favorites. So often in searching for low FODMAP recipes they include many items I don’t normally eat in my diet. But your recipes are down to earth, balanced, and use ingredients that are usually found on hand. I purchased your cookbook and can hardly wait to get it. Thank you, thank you, thank you!
You’re welcome! So glad you are enjoying my recipes. Thanks for buying my book – hope you like it!
Uhhh I already bought everything to make them tomorrow! just 1 question, how many muffins can I eat per day? I don’t want to mess up my diet 🙁 and I’m just starting so I’m kinda confused yet! Thanks 😀
I am a recipe developer, not a dietitian or nutritionist, so I will refer you an article from Monash University on the concept on FODMAP stacking to give you a better idea on how to structure your meals and snacks. https://www.monashfodmap.com/blog/how-avoid-fodmap-stacking/ If you haven’t already, I highly recommend installing the Monash FODMAP app on your phone!
Thanks, Dianne!
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