Tuesday, September 12, 2017

Low-FODMAP Bakery-Style Blueberry Muffins

Low-FODMAP Bakery-Style Blueberry Muffins {Gluten-Free & Gum-Free}  /  Delicious as it Looks

I have to admit that I've been working on this recipe for the past two years! It's not that it's been difficult to develop, it's just that I get so easily distracted. I have a hard time focusing on just one recipe. I made my initial version of these two years ago, then never followed up with it. I recently decided to revive the recipe when I had a bunch of blueberries to use before they went bad. This time I was determined to get it finalized and posted.



I would have liked to have gotten this recipe up when blueberries were still in season, but I just didn't get it done before we went on vacation, and now it's a bit past peak. Well, there are still fresh blueberries in the store and they don't cost too much yet. Plus the spiced crumb topping on these muffins are very fall-like. Perfect to eat with a cup of tea on a cool morning.

Low-FODMAP Bakery-Style Blueberry Muffins {Gluten-Free & Gum-Free}  /  Delicious as it Looks

My secret ingredient in these muffins is Lorann Superstrength Blueberry Oil, which I purchase from Amazon (affiliate link). These muffins are amazing without the oil, but are absolutely incredible with it. It just enhances the natural blueberry flavor and makes them irresistible. I highly recommend this ingredient! Seriously, try it.

These muffins are inspired by a recipe I made years ago on allrecipes.com: To Die For Blueberry Muffins. I have fond memories of these muffins because they are one of the first things I photographed with my "new" DSLR camera. I say "new" because the camera was a hand-me-down from my dad, but it was new to me. I was so excited because I could finally get the look I was going for that I couldn't get with a non-DSLR camera. It's still the camera I use today and I think it does a fine job. I tried to recreate my blueberry muffin photo on allrecipes for my own version. Here it is!

Low-FODMAP Bakery-Style Blueberry Muffins {Gluten-Free & Gum-Free}  /  Delicious as it Looks


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Bakery-Style Blueberry Muffins
Low-FODMAP, Gluten-Free, Gum-Free
makes 12 muffins

Ingredients

Topping:
1/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, softened

Muffins:
2 large eggs
1/3 cup canola oil
1/4 cup lactose-free milk or almond milk
1/16 teaspoon Lorann Superstrength Blueberry Oil (optional)
1 1/2 cups (about 6.75 oz. or 193 g.) Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Directions
  1. Heat oven to 350 degrees F. Line a 12-count standard muffin tin with paper liners.
  2. To make the topping: in a small bowl, combine the 1/4 cup flour blend, 1/4 cup sugar, cinnamon and nutmeg. Add the butter and work it into the flour-sugar mixture with your fingers until small crumbles form.
  3. Lightly beat the eggs in a large bowl. Stir in the oil, milk and blueberry oil (if using). To measure the flour, lightly spoon into measuring cup and level off with the back of a knife or weigh with a kitchen scale. Add the 1 1/2 cups flour blend, 2/3 cup sugar, baking powder and salt to the egg mixture. Stir until smooth. Gently fold in the blueberries.
  4. Fill each muffin cup about 2/3 full. Sprinkle the topping mixture on top, evenly distributing. Bake 22 to 25 minutes, or until muffin tops spring back when lightly touched. Cool and serve.
 Inspired by allrecipes.com: To Die For Blueberry Muffins

Low-FODMAP Bakery-Style Blueberry Muffins {Gluten-Free & Gum-Free}  /  Delicious as it Looks



Nutrition Information Coming Soon!


Disclosure: I am an affiliate of Amazon.com, which means that if you click on any of the links and purchase the product, I receive an affiliate commission. However, please note that I only recommend products that I myself enjoy, am excited about, and that I feel provide value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255 "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

3 comments:

  1. Made these and although they didn't look as beautiful as yours, they were tasty! Thank you!

    ReplyDelete
    Replies
    1. Glad you liked them. Thanks for trying my recipe!

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  2. Yesterday I baked chocolate and vanilla cupcakes for my kiddos, now I am going to try these out. These look really mouth watering. Thank you.

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