Low FODMAP Bakeshop Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the batter

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
¾ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
⅓ cup neutral oil (such as canola oil or light olive oil)
1 tsp pure vanilla extract
1 ½ cups fresh blueberries
1 tbsp gluten free flour blend (for tossing blueberries)

For the topping

1 tbsp granulated sugar (for topping)

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
2
In a medium bowl, toss the blueberries with 1 tbsp of the gluten free flour blend until lightly coated. Set aside.

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