Low Fodmap Blueberry Muffins
These low fodmap GF blueberry muffins made with KA Measure for Measure GF Flour are moist, sweet, and fruity. They freeze well and taste delicious with butter and jam.
Ingredients
- 2 cups KA Measure for Measure GF FLour or the equivalent
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup white sugar
- 1 cup lactose free milk or other alternative milk
- 1/4 cup mild olive oil or canola oil
- 1 cup frozen or fresh blueberries, sugared with 1/8 cup sugar
Instructions
- Preheat the oven to 375 degrees. If your tins are dark non-stick pans, reduce the heat by 25 degrees to 350 degrees. Why? Dark pans bake faster and unevenly at the same temp as light pans. Reducing the temp by 25 degrees results in evenly baked muffins.Line 14 muffin tin wells with liners. (I use a 12 cup muffin pan and a 6 cup muffin pan for this.)
- In a large bowl place the flour, baking powder, sugar, salt and cinnamon. Whisk with a whisk until well mixed. Make a well for the wet ingredients in the center of the bowl .
- In a medium bowl place the egg, oil, milk and vanilla. In a small bowl place the frozen blueberries and sprinkle them with 1/8 cup of sugar. Toss them around in the sugar until all are coated with sugar.
- Whisk the wet ingredients until they are all mixed together. Make sure the egg is mixed in well.
- Pour the wet ingredients into the bowl of dry ingredients. Mix them all together using a rubber spatula, scraping down the sides of the bowl until no flour is stuck to the sides or bottom of the bowl. Then, using a large wooden spoon, mix the batter until the dry and wet ingredients are well mixed.
- Fold in the blueberries making sure they are evenly distributed throughout the batter.
- Using a 1/4 cup measure or small cookie scoop, place batter into each liner until 3/4 filled. Let muffin tins rest on the counter for 5 minutes.
- Then place the muffin tins into the oven and bake for 20 minutes at 375 or until a toothpick comes out clean when poked in the center of several muffins. The tops should be light golden brown.
- Cool the muffins in the tins for five minutes. Then remove them from the tins and place them on a cooling rack until cool. You may freeze them on the rack and then, when frozen, place them in large plastic freezer bags and freeze for several months. And there you have it. Low Fodmap blueberry muffins!