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Low FODMAP Blueberry Muffins

Low FODMAP blueberry muffins on metal stand
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5 from 1 review

Looking for a quick and easy snack that travels? You’ll crave these low FODMAP blueberry muffins all year long!

Ingredients

  • 2 cups low fodmap flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup sugar
  • 0.5 cup blueberries
  • 1 egg
  • 1 cup lactose-free milk
  • 0.25 cup vegetable oil

Instructions

  1. Preheat your oven to 400 degrees and line a muffin tray with liners. Set aside.
  2. Combine your flour, baking powder, salt, and sugar in a large bowl. Stir in your blueberries. Set aside.
  3. Add your egg to a small bowl and whisk it gently to break up the yolk. Then add the milk and vegetable oil.
  4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and mix the ingredients toghether with a fork until just moistened.
  5. Place 1/4 cup of batter in each muffin liner (it will be sticky). Bake your muffins for 23-25 minutes (or until a toothpick inserted in the center of a muffin comes out clean). Cool your muffins on a wire rack.

Notes

These muffins are freezer-friendly! To freeze, wrap each muffin in plastic wrap and store in a freezer-friendly container. Muffins can be frozen for up to 3 months.

Find it online: https://www.fodmapformula.com/low-fodmap-blueberry-muffins/