Description
Looking for a quick and easy snack that travels? You’ll crave these low FODMAP blueberry muffins all year long!
Ingredients
Scale
- 2 cups low fodmap flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup sugar
- 0.5 cup blueberries
- 1 egg
- 1 cup lactose-free milk
- 0.25 cup vegetable oil
Instructions
- Preheat your oven to 400 degrees and line a muffin tray with liners. Set aside.
- Combine your flour, baking powder, salt, and sugar in a large bowl. Stir in your blueberries. Set aside.
- Add your egg to a small bowl and whisk it gently to break up the yolk. Then add the milk and vegetable oil.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and mix the ingredients toghether with a fork until just moistened.
- Place 1/4 cup of batter in each muffin liner (it will be sticky). Bake your muffins for 23-25 minutes (or until a toothpick inserted in the center of a muffin comes out clean). Cool your muffins on a wire rack.
Notes
These muffins are freezer-friendly! To freeze, wrap each muffin in plastic wrap and store in a freezer-friendly container. Muffins can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 183
- Sugar: 14
- Sodium: 112
- Fat: 5.5
- Saturated Fat: 1.1
- Unsaturated Fat: 2.8
- Trans Fat: 0.04
- Carbohydrates: 30
- Fiber: 0.7
- Protein: 3.3
- Cholesterol: 15
Keywords: muffins, blueberry, fruit,