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Low FODMAP blueberry muffins on metal stand

Low FODMAP Blueberry Muffins


5 from 1 review

  • Author: Amy Agur
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

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


Ingredients

Scale
  • 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.

  • Prep Time: 10
  • Cook Time: 25
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 183
  • Sugar: 14
  • Sodium: 112
  • Fat: 5.5
  • Saturated Fat: 1.1
  • Unsaturated Fat: 2.8
  • Trans Fat: 0.04
  • Carbohydrates: 30
  • Fiber: 0.7
  • Protein: 3.3
  • Cholesterol: 15

Keywords: muffins, blueberry, fruit,