These Blueberry Muffins are fluffy, moist, and bursting with sweet blueberries. Made with gluten-free flour and lactose-free yogurt, they're a tasty low FODMAP option for breakfast. Enjoy them fresh out of the oven or save some for a mid-morning snack.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the yogurt, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Ingredient Notes:
Granulated sugar - This is generally considered low FODMAP in small amounts. However, excessive consumption of sugar may have a laxative effect and could worsen IBS symptoms in some individuals. It's best to consume sugar in moderation.
Lactose-free Yoghurt - Despite the problematic lactose being removed, it’s important to check the label for other FODMAP ingredients. For example, some brands use soya instead of milk, which can be high FODMAP above 30ml (1/8 cup).
Blueberries - They are considered low FODMAP in small to moderate amounts. So make sure you only have a handful!
Gluten-free all-purpose flour - With so many different options out there, it can be hard to choose. Dove's Farm Gluten Free Plain Flour is always a great choice as it can work with so many different recipes.
Ingredients
Directions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the yogurt, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.