Low FODMAP & GF Blueberry Muffins

Makes 12 muffins, serving size 1 muffin.

Ingredients

• 1 cup lactose free or almond milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 cups gluten free flour blend (I like Pamela’s best)
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon almond extract (optional)
• 1 1/4 cup fresh blueberries
• 1/4 cup powdered (confectioner’s) sugar
• 1 teaspoon lactose free or almond milk

Instructions

1. Preheat oven to 375 degrees F.
2. Line muffin tins or lightly grease pan.
3. In large mixing bowl, whisk together milk, eggs, and oil until blended.
4. Add in gluten free flour, sugar, baking powder, baking soda, and almond extract, stir until blended.
5. Fold in blueberries.
6. Fill muffin tins evenly with batter.
7. Bake for 18-20 minutes, or until lightly browned and cake tester comes out clean.
8. Let slightly cool and mix up glaze.
9. In small bowl, add powdered sugar sugar and milk, whisk until creamy, adding more milk or sugar as needed.
10. Drizzle with fork over warm muffins.

Tips

• They are best if you leave them uncovered for a day.
• I always sift flour, baking powder and baking soda together for a more even product.
• If you don’t like almond extract, you can try them with vanilla instead.