FODMAP Friendly Blueberry Muffins with Cinnamon Crumble Top
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 45
Treat your family, and yourself, to these delicious fast and easy all star blueberry muffins with a cinnamon crumble top!
  • 1 cups all-purpose gluten free flour
  • ½ cup coconut flour *
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ teaspoon xanthan gum
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup lactose free whole milk
  • The Berries:
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose gluten free flour
  • 1 tablespoon sugar
  • The Crumble: **
  • ½ cup white sugar
  • ⅓ cup all-purpose gluten free flour
  • ¼ cup lactose free butter, chilled
  • 1½ teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease muffin cups or use paper muffin liners.
  3. Sift together 1 cup all-purpose gluten free flour, ½ cup coconut flour, ¾ cup sugar, salt, baking powder and xanthan gum.
  4. In a small bowl, combine the vegetable oil, egg and milk.
  5. Make a well in the flour mixture, pour in the oil mixture and mix until well combined. The dough will be stiff and sticky.
  6. In a small bowl, combine 1 tablespoon all-purpose gluten free flour and 1 tablespoon sugar.
  7. Rinse the blueberries in water and shake off the excess liquid.
  8. Toss the blueberries in the flour and sugar mixture until coated.
  9. Gently fold the blueberries into the dough.
  10. Place the dough into the muffin cups. Fill each cup to the top (the dough will not rise much).
  11. To make the crumble, sift together ½ cup sugar, ⅓ cup all-purpose gluten free flour, and 1½ teaspoons cinnamon.
  12. Using two knives or a pastry fork, cut in the ¼ cup lactose free butter.
  13. Sprinkle the crumble over the muffins.
  14. Bake for 30 minutes or until done.
* If you cannot tolerate coconut flour, you can use only all-purpose gluten free flour.

** Click here to see an alternative crumble recipe using brown sugar.

NOTE: Instead of muffins, try this dough as a cake. Spread the dough evenly in a 9" round cake pan and bake for 30 minutes or until done.
Recipe by Living FODMAP Free at