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.
Serving Size 12
Servings 0