Imagine biting into a perfectly moist, bursting-with-blueberries muffin that's not only deliciously satisfying but also kind to your digestive system. These Low FODMAP Gluten Free Blueberry Muffins are about to revolutionize your breakfast and snack game! Whether you're managing food sensitivities or simply seeking a healthier treat, these muffins prove that dietary restrictions never mean compromising on flavor or texture. Get ready to transform your baking game with a recipe that's as nutritious as it is irresistible!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together until well blended and free of lumps.
- In a separate medium bowl, whisk together the almond milk, vegetable oil, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- • Always use room temperature ingredients for better mixing and more consistent texture. • Don't overmix the batter - a few small lumps are perfectly okay and will help keep your muffins tender. • Gently fold blueberries into the batter to prevent them from breaking and turning the entire batter blue. • Check muffins a few minutes before the recommended baking time, as oven temperatures can vary. • For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients. • Let muffins cool completely before storing to prevent condensation and maintain their crisp exterior. • For a flavor boost, consider adding a sprinkle of lemon zest to the batter or a light dusting of powdered sugar on top.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
