Low FODMAP Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the flax egg

1 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
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3 tbsp water

For the batter

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
½ cup plain whole-milk yogurt
½ cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For topping

1 tbsp coarse sugar (optional)

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

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