Back-to-school blueberry muffins
Making a big batch of blueberry muffins on the weekend will ensure you’ve got morning tea covered all week! This recipe is SO flexible that it will suit most flours (- although you’ll want to avoid some if you’re avoiding fodmaps). Read the FAQs at the end of the recipe for a special twist!
INGREDIENTS
2 cups (315g) low fodmap self-raising flour. Try The Health Baker, LoFo Pantry or check out the range at the FodShop). If you can’t find any, try all-purpose low fodmap flour and add 2 teaspoons of baking powder. While this recipe is versatile enough to accomodate lots of flours, if you’re avoiding fodmaps, don’t use spelt, barley, rye, lupin or coconut flours.
½ cup (125g) caster sugar
1 egg, beaten
1 cup lactose-free milk
¼ cup (60g) butter, melted
1 tbsp vanilla
1 tbsp orange zest
½ tspn salt
¾ cup (185g) fresh or frozen blueberries
METHOD
1 Pre-heat oven to 200C.
2 To save on washing up, line a 12 cup muffin tray with baking paper or patty pan cases.
3 Mix the dry ingredients first by sifting the flour (and baking powder if required), along with the salt. Stir in the sugar and make a well in the centre.
4 Mix together beaten egg, milk, melted butter, vanilla and orange zest. Add all at once to the flour mix, along with the blueberries, and stir until just mixed. Don’t over-stir, or else your batter will turn blue and your muffins will be as flat as pancakes!
5 Spoon into the prepared muffin try – about 2/3rds full.
6 Bake until golden, about 15 mins. Cool in the pan before placing on a wire rack. Serve straight out of the oven! Or store in the fridge or in the freezer for easy lunchbox fillers.
FAQs
How do you get the muffins to look so pretty? Before putting the muffins in the oven, press 1-2 blueberries into the surface of each muffin and sprinkle the muffin tops with a little bit of brown sugar.
Do you have to use patty pan cases or baking paper liners? No! It just saves on washing. You can always grease the muffin tray first or use oil spray to ensure the muffins come out easily.
Is it best to use fresh or frozen blueberries? Have you seen the price of fresh blueberries lately??!! Frozen blueberries works fine. You don’t need to defrost them. Just add them in at the last minute and don’t over-mix or else your muffin mix turns blue/grey
How many can I eat if I’m fodmapping? According to the Monash App, 40g of blueberries (1/4 cup, heaped) is low in fodmaps and should be tolerated by most people with IBS. This recipe makes 12 muffins so the fodmap content per muffin is low. As a special treat, add 1/2 cup dark chocolate chips to the muffin mixture at step 4!