Low Fodmap Blueberry Muffin
This gorgeous blueberry muffin is NOT totally low fodmap because I made it with regular AP flour. If sensitive to fructan, use King Arthur GF Measure for Measure Flour.
Summer is gone, at least for me, and I am back in my college classroom staring at a new batch of freshmen whose names I need to learn yet again. Everyone is still in shorts and sandals and it feels beachy in the classroom even if it is all an illusion, so I love to bring muffins and other treats the first few days of class just to keep the casual feel as they learn about each other, the syllabus and what lies ahead.
This year I am thinking about a blueberry muffin ; one that tastes like a cupcake, all moist, buttery and rich. I found an old recipe in my files that sounded like the steps for making cake, so I gave it a try.
Keep It Low Fodmap
It has been years since I made it and I couldn’t recall if I liked it. Happily it turned out just the way I had hoped even with GF flour and alternative butter and milk. It has a lovely cake-like crumb,and the berries are moist and plump in it, but they don’t ruin the integrity of the muffin.
Size is determined by Cup Fullness
I did fill my muffin liners to the top even though the recipe said 2/3 full just because I want a big, fluffy muffin, not a little bite. For a smaller muffin, fill the muffin cup 2/3 full. This might result in more muffins, so have a second tin lined with paper liners just in case.
You will be glad to know that this recipe calls for only one stick of butter (Ina Garten’s recipe calls for way more), yet it makes 12 big muffins.
INGREDIENTS
2 cups of AP flour or GF Measure for Measure flour
2 tsps baking powder
1/2 tsp salt
1/2 cup or 1 stick of butter, softened (Butter is Low fodmap)
1 1/4 cups of sugar
2 eggs
1/2 cup milk (lactose free or an alternate milk like almond, coconut or rice milk)
1 and 1/2 cups of fresh blueberries (each muffin would not exceed an acceptable low fodmap amount of 1/4 heaping cup)
1 tsp vanilla
DIRECTIONS
Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.
In a large mixing bowl, place the flour, baking powder and salt. Whisk together until the baking powder and salt all are incorporated into the flour. Set aside.
In a deep mixing bowl of a stand-up mixer, place the softened butter. Beat the butter on medium until soft and creamy. Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.
Add in the vanilla.
Turn the speed down to slow and add the milk and flour mixture in three additions, stopping to scrape down the bowl before adding the next addition.
When all has been added in, stop the mixer, scrape down the sides and with a large wooden spoon fold in the blueberries until the entire batter contains some berries throughout.
Using an ice cream scoop, scoop batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full. Let the muffin pan sit on the counter for five minutes while the batter rests.
Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.
Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.
I freeze mine so I can have a lovely blueberry muffin whenever I feel like it. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.
Low Fodmap Blueberry Muffin
Ingredients
- Ingredients:
- 2 cups of all purpose flour or KA GF Measure for Measure
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup or 1 stick of butter or alternative butter softened
- 1 1/4 cups of sugar
- 2 eggs or 4 egg whites
- 1/2 cup milk (lactose free, almond, or rice milk)
- 1 and 1/2 cups of fresh blueberries
- 1 tsp vanilla
Instructions
- Directions:
- Preheat the oven to 350° Fahrenheit. Place paper liners in a 12 cup cupcake pan.
- In a large mixing bowl, place the flour, baking powder and salt. Whisk together until the baking powder and salt all are incorporated into the flour. Set aside.
- * Beat the butter on medium until soft and creamy.* Start slowly adding in the sugar a little at a time, making sure the butter stays soft and creamy. When all the sugar is added, continue to beat for another minute. Next, add in an egg and keep beating the batter on medium until the egg is completely incorporated. Then add in the second egg and continue to beat on medium until that egg is also completely incorporated into the batter.
- Turn the speed down to slow and add the milk and flour mixture in three additions, stopping to scrape down the bowl before adding the next addition.
- When all has been added in, stop the mixer, scrape down the sides and with a large wooden spoon fold in the blueberries until the entire batter contains some berries throughout.
- Using an ice cream scoop, scopp batter into the paper liners making sure the batter comes to the top of the liner, if you want a jumbo muffin. If you want smaller muffins, fill the liner 2/3 full.
- Let the muffin pan sit on the counter for five minutes while the batter rests.
- Place the muffin pan into the oven and set the timer for 35 minutes or until the muffin is slightly brown on top and a toothpick comes out clean but still slightly moist.
- Place the muffin pan on a rack to cool for five to ten minutes. Then, remove the muffins from the pan and place them on the rack to cool. When cool, you can sift powdered sugar over them or you can cover them with a simple sugar icing.
- I freeze mine so I can have a lovely blueberry muffin whenever I feel like having one. Nuke for 25 seconds in the microwave and it will be as fresh as the day you made it.
