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Low FODMAP Blueberry Muffins

You have to try these quick and easy gluten gree low FODMAP blueberry muffins
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snack
Cuisine: American, Other
Keyword: Blueberry, Gluten Free, Muffin
Servings: 12 Muffins
Cost: $

Equipment

  • 1 12 slot muffin tray
  • 12 Paper muffin cups
  • 1 Electric Whisk Optional

Ingredients

  • 125 grams Butter Room Temp
  • 180 grams Caster Sugar
  • 2 large Eggs
  • 0,5 tsp Vanilla essence/extract
  • 100 ml Milk Lactose Free
  • 240 grams Gluten Free AP Flour Mix
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 125 grams Blueberries Fresh or Frozen

Instructions

  • Pre heat the oven to 200c, place the muffin cups in the tray and set aside.
  • Whisk together butter, sugar, eggs and vanilla in a large bowl until light and fluffy. Easiest to do with an electric whisk, but can be done with a normal whisk too.
  • In a separate bowl combine flour, salt, baking powder.
  • Add the milk to the egg mixture and sieve in the bowl of flour in two batches to avoid forming lumps. If you accidentally manage to end up with a lumpy batter you can pass it all through the sieve and push any lumps through to break them up.
  • Fold in all but 25 grams of the blueberries (Set aside for the next step). Be gentle to not crush too many of the blueberries.
  • Transfer the batter into the muffin cups, don't fill more than 3/4 of the way up in the cups otherwise they might spill over. Finally add 2-3 blueberries on to the top each of the muffins pushing it down gently. This is done to make sure to have a nice and even spread of blueberries in the muffins.
  • Bake in the middle of the oven at 200C convection for around 20-25 minutes or until a skewer comes out clean when poked into the middle of the muffins.