Low FODMAP Blueberry Muffins
These fluffy Low FODMAP Blueberry muffins are packed with juicy blueberries and made with ingredients that are easy on your gut. They are perfect as a snack, dessert or even breakfast
Ingredients
- 4 tablespoon butter melted
- 2 eggs
- 1 cup lactose-free milk
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour*
- 1 cup brown sugar
- 1 tablespoon baking powder
- 2 cups blueberries
Instructions
- Preheat the oven to 350°F and line up a muffin tin with muffin liners.
- In a medium bowl combine all the dry ingredients. In another bigger bowl combine all the wet ingredients.
- Slowly add the dry ingredients to the bowl with the wet ingredients and mix well to combine.
- Fold in half of the blueberries. Be careful not to over mix as you can mash the blueberries in the process.
- Divide the batter evenly into the lined muffin tin cups. Top the muffins with more blueberries and bake at 350°F for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean
- Remove the muffins from the oven and let them cool for 10 minutes before serving.
Notes
*Gluten-Free Flour. Bob’s Red Mill Gluten-Free 1:1 Baking Flour isn’t certified low FODMAP flour in the Monash App, however, according to the ingredients listed it looks like it doesn’t contain any high FODMAP ingredients. If you decide to use another type of flour, I recommend that you read the ingredients and use the Monash App to check if some are high FODMAP. According to the Monash App, All Purpose Gluten-Free Flour by Schar is certified to be low FODMAP.
Nutrition
Serving: 1muffinCalories: 208kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 40mgSodium: 160mgPotassium: 86mgFiber: 3gSugar: 22gVitamin A: 202IUVitamin C: 2mgCalcium: 119mgIron: 1mg