Looking for a tasty breakfast that travels? These simple low FODMAP lemon blueberry muffins are perfect for a breakfast on-the-go!
Mix together flour, brown sugar and salt in a small bowl. Once combined, stir in butter and mix until small crumbs form. Set aside.
Preheat your oven to 400 degrees and line a muffin tray with paper liners. Set aside.
Combine the flour, baking powder, and salt in a small bowl. Then, in a larger bowl, combine the sugar, lemon zest and lemon juice with your fingers. Add the butter, and beat the mixture until it becomes fluffy (about 4 minutes). Then beat in the eggs, one at a time.
Scrape down the sides and bottom of the bowl and alternate adding the flour and milk in small batches (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Stir in 1 cup of blueberries, then divide the batter evenly between the muffin wells. Place a few of the remaining berries on top of each muffin and sprinkle with streusel. Then bake for 19 minutes (or until a toothpick inserted in the center of the muffin comes out clean).
Allow the muffins to cool in the pan for 10 minutes, then move them to a wire rack to cool completely.
Brought to you by The FODMAP Formula - www.fodmapformula.com