Name: Low-FODMAP Blueberry Muffins
Prep time: 10 s
Cook time: 20 min
Total time: 10 min
Yield: 12
Cuisine: Low FODMAP
Ingredients: Whole grains; 375 ml (1½ cups) oat flour (*)125 ml (½ cup) buckwheat flour10 ml (2 tsp) baking powder1 ml (¼ tsp) salt30 ml (2 tbsp) vegetable oil 125 ml (½ cup) brown sugar1 ml (¼ tsp) vanilla extract 2 eggs 125 ml (½ cup) 2% lactose-free milk or almond milk80 ml (⅓ cup) fresh blueberries (**)* For the oat flour; use a store-bought version like Bob's Red Mill or simply blend 500 mL (2 cups) of rolled oats in a blender until they are a flour consistency** Adjust the quantity of blueberries according to your own tolerance

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Introducing our irresistible Low-FODMAP Blueberry Muffin recipe, perfect for blueberry enthusiasts. A blueberry breakfast option that will tantalize the taste buds.

Preparation 10 min

Cooking 20 min

Portion 12

Nutrition Facts (per serving)

Calories

150

Fat

Carbohydrates

Fibre

Protein

Sodium

Ingredients

375 ml (1½ cups) oat flour (*)
125 ml (½ cup) buckwheat flour
10 ml (2 tsp) baking powder
1 ml (¼ tsp) salt
30 ml (2 tbsp) vegetable oil
125 ml (½ cup) brown sugar
1 ml (¼ tsp) vanilla extract
2 eggs
125 ml (½ cup) 2% lactose-free milk or almond milk
80 ml (⅓ cup) fresh blueberries (**)

* For the oat flour, use a store-bought version like Bob's Red Mill or simply blend 500 mL (2 cups) of rolled oats in a blender until they are a flour consistency

** Adjust the quantity of blueberries according to your own tolerance

Preparation

Place the rack in the center of the oven. Preheat the oven to 375°F (190°C).
In a medium bowl, combine flour, baking powder and salt. Set aside.
In another bowl, beat eggs with a fork and add sugar, vanilla extract and milk. Whisk well.
Gradually add the wet mixture to the dry ingredients. Then add blueberries and mix well.
Divide the mixture between the cavities of a 12-muffin pan. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out dry.