GERD Friendly Gluten Free Bakery-Style Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

4.6

(15)

GERD Friendly Gluten Free Bakery-Style Blueberry Muffins

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Ingredients

12 servings

For the muffins

2 cups gluten free flour blend
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup sour cream
⅓ cup neutral oil (such as canola or vegetable oil)
¼ cup whole milk
Ingredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of whole milk (~1 teaspoon per serving), making it likely fine for many with GERD. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp gluten free flour blend, for tossing blueberries
2 tbsp coarse sugar or granulated sugar, for topping

Instructions

1
Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin generously with cooking spray or line with paper liners.
2
In a large bowl, whisk together the 2 cups gluten free flour blend, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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