Go Back
–+ servings
Print
Low Fodmap Blueberry Muffins

Low Fodmap Blueberry Muffins

Low Fodmap Blueberry Muffins – a very easy recipe that is both delicious and gentle to your tummy. These moist muffins are low FODMAP, gluten-free and dairy-free.
Course: Dessert
Cuisine: International
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Manuela Zangara

Ingredients

  • 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

Instructions

  1. In a bowl mix together the almond milk, vegetable oil, vanilla extract, and egg.
  2. In another bowl, mix together the flour, baking powder, baking soda, and granulated sugar.
  3. Add the wet ingredients to the dry ingredients and mix to combine.
  4. Gently fold in the blueberries.
  5. Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
  6. Top with granulated sugar.
  7. Bake at 190°C – 375°F for 18-20 minutes or until cooked through.
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.