Low Acid Blueberry Muffins

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These muffins are light, fluffy, and bursting with fresh blueberries. The recipe uses only non-acidic, gentle-on-the-stomach ingredients—ideal for acid-sensitive diets. With the natural sweetness of maple syrup and the soft texture from spelt and oat flours, these muffins are easy to digest and safe for those avoiding reflux triggers.

Ingredients Needed

• 1 ¼ cups spelt flour
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon (optional): skip if sensitive to spice
• ⅓ cup melted coconut oil or olive oil
• ½ cup maple syrup: gentle and reflux-friendly
• 2 eggs: room temperature
• 1 cup plain coconut yogurt: non-dairy and low acid
• 2 tsp vanilla extract (alcohol-free preferred)
• 1 cup blueberries (fresh or frozen)
• 1 tsp spelt flour (for coating berries)
• 1 tbsp turbinado sugar (optional): for topping

How to Make Low Acid Blueberry Muffins

Preheat Oven: Set to 400°F. Lightly grease muffin tin or use paper liners.

Mix Dry Ingredients: In a large bowl, combine spelt flour, oat flour, baking powder, baking soda, salt, and cinnamon (if using).

Whisk Wet Ingredients: In a separate bowl, whisk oil and maple syrup. Add eggs and beat well. Stir in coconut yogurt and vanilla until smooth.

Combine Wet and Dry: Pour wet mixture into dry. Mix gently with a spoon until just combined (some lumps are fine).

Prepare Blueberries: Toss blueberries in 1 tsp spelt flour to prevent sinking.

Fold In Berries: Gently fold blueberries into the batter. It will be thick—that’s expected.

Fill Muffin Tin: Divide batter evenly between 12 muffin cups. Sprinkle tops with turbinado sugar, if using.

Bake: Bake for 16–19 minutes until golden and a toothpick inserted comes out clean.

Cool: Let muffins cool in the pan for 5–10 minutes, then move to a cooling rack.

Recipe Tips

• Use fresh blueberries for the best flavor and texture
• Swap coconut yogurt for another non-acidic yogurt if preferred
• Skip cinnamon if you’re sensitive to spices
• Do not overmix—this keeps muffins light and soft
• Freeze leftovers for an easy reflux-friendly snack anytime

How to Store & Reheat

• Room Temperature: Store up to 2 days in an airtight container
• Fridge: Store for 5 days in a covered container
• Freezer: Freeze for up to 3 months. Reheat gently in microwave or oven

Nutrition Facts (Per Muffin – Approximate)

• Calories: 200
• Sodium: ~130 mg
• Protein: 4 g
• Fat: 7 g
• Carbs: 29 g
• Fibre: 2 g
• Sugar: 10 g

FAQs

Are blueberries safe for acid reflux?
Yes. Blueberries are mildly acidic but well tolerated in small amounts, especially when baked into gentle recipes.

What kind of yogurt is best for low acid baking?
Plain coconut yogurt or lactose-free yogurt are gentler and less acidic than Greek yogurt.

Can I make these muffins dairy-free?
Yes. This version already uses coconut yogurt and plant-based ingredients, making it suitable for dairy-free diets.

Is maple syrup better than honey for acid reflux?
Yes. Maple syrup is typically less triggering and more reflux-friendly.

Try More Recipes:

• Low Acid Banana Muffins
• Low Acid Pear Cake
• Low Acid Baked Apples