Blueberry Muffins
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| Tags | fodmap muffin snack |
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| Views | 815 |
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| Prep time | 10 minutes |
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| Cooking time | 20-25 minutes |
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| Serves | Makes 24 small muffins |
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Ingredients
| 2 cup |
Plain flour (gluten free) |
| 4 tsp |
Baking powder (gluten free) |
| 3/4 cup |
Raw sugar |
| 1 |
Egg |
| 3/4 cup |
Milk (lactose free) |
| 1/2 cup |
Vegetable oil |
| 1 cup |
Frozen blueberries |
| 4 tbsp |
Coffee sugar |
Equipment
- Oven
- Large Mixing bowl
- Muffin pan
- Small mixing bowl
Method
- Preheat oven to 180C fan forced
- Line muffin tray with patty pans
- Put flour, baking powder and sugar in a bowl
- Combine egg milk and oil in small bowl and beat together
- Tip wet ingredients into dry ingredients and stir until just combined
- Add blueberries and mix in with minimal stirring
- Spoon into muffin pan
- Sprinkle with coffee sugar
- Bake approx 20-25 minutes
- Cool for 5 minutes in the pan then remove and eat
Notes
The more you stir after the blueberries are added the more the berries break and the mix turns purple.
Fresh blueberries don't stand up to baking very well, frozen are better
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