Since starting with the low FODMAP diet, I am always looking for healthy ways to incorporate sweet treats into my diet and these Low Fodmap Blueberry Muffins are perfect to have for breakfast or as a snack at tea time.
This is a very easy recipe that is both delicious and gentle to your tummy. These muffins are very moist, with a crunchy sugary top (my favourite part!).
They are low FODMAP, gluten-free and dairy-free, so they are great for people with any food intolerance, but they are so yummy that you don’t need to have tummy issues to make and enjoy these treats.
These muffins also freeze well, so you can enjoy them fresh every day. Give them a go and let me know what you think about them.
Don’t forget to check out my video recipe for all the details.
Low Fodmap Blueberry Muffins
- 125 ml – ½ cup almond milk
- 50 ml – ¼ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 125 gms – 1 cup low fodmap gluten free flour
- 60-70 gms – ½ cup granulated sugar
- ¼ tsp baking soda
- ½ tbsp gluten free baking powder
- 70 gms – ½ cup blueberries
- Granulated sugar
In a bowl mix together the almond milk, vegetable oil, vanilla extract, and egg.
In another bowl, mix together the flour, baking powder, baking soda, and granulated sugar.
Add the wet ingredients to the dry ingredients and mix to combine.
Gently fold in the blueberries.
Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
Top with granulated sugar.
Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.