Super soft and moist blueberry muffins that are perfect for afternoon tea and are suitable for the low FODMAP diet.
This dessert is not only delicious and easy to eat, but also does not require any fancy mixers or additional steps, just two bowls and a whisk. This is one of my go to dessert recipes for last minute gatherings, family events, or if you are a first time baker. It is also a great low FODMAP dessert option as all these ingredients are low FODMAP.
For this recipe, to make the buttermilk, reach for either a lactose free milk or almond milk to keep the recipe FODMAP friendly. This recipe still works great without traditional milk! Once you have added the lemon juice to your choice of milk for the buttermilk, allow it to sit for roughly 10 minutes to allow the milk to curdle slightly.
For this recipe, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Blueberry Muffins (FODMAP FRIENDLY)
Serves: 12 Prep Time: 10 mins Bake Time: 20 mins Total Time: 30 mins
200g gluten free plain flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)
185g raw caster sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs, room temperature
150ml buttermilk (150ml milk lactose free or almond milk mixed with 1 tbsp lemon juice)
55g vegetable oil
55g unsalted butter, melted
2 tsp vanilla extract
180g fresh blueberries
Preheat the oven to 180° C (fan forced) and line a 12 hole muffin tray with muffin liners.
In a large bowl, sift in the flour. Add the sugar, baking powder, baking soda and salt. Stir to combine.
In a small bowl, whisk together the eggs, buttermilk, vegetable oil, butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and carefully mix until combined. Add the blueberries and carefully fold together until combined.
Divide the batter into the 12 muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
Transfer the muffins to a wire rack.
Serve and enjoy!
Store these muffins in an airtight container at room temperature or in the refrigerator for up to 3-4 days.
Nutrition Information (per serve):