Yesterday afternoon, after I did a little editing on a project, I took a ride to Ogunquit. I purchased a smoothie made with strawberries, pineapple, coconut butter & coconut water (delicious!) from the Loveshack Juicery and took a little stroll on the Marginal Way. The view on the Marginal Way is simply amazing. I feel very lucky to have this beautiful vista in my life right now.
After my walk, I headed to the Well’s farmer’s market to get a few blueberries to try my hands at a gluten free and low FODMAP blueberry muffin recipe. Muffins are like cake with fruit…best enjoyed as a treat!
I added a little almond extract to my recipe as I do love the almond flavor with blueberries. I also drizzled a little confectioner’s sugar glaze over the top for a little added decadence. If you are gonna eat cake…you might as well add a little frosting, right?:)
I made my muffins with King Arthur’s Measure for Measure GF flour. This was my first time using this blend and it worked very well for my muffin recipe.
These muffins tasted ah-mazing warm out of the oven with the drizzled icing. Some gluten free muffins taste kinda gritty –but these were smooth with a fine crumb.
Blueberries are loaded with antioxidants and polyphenols. Polyphenols are poorly digested compounds, that act as prebiotics in our gut, stimulating the growth of beneficial microbes and inhibit the growth of potentially pathogenic microbes! The microbes transform the polyphenols in our gut making them more available to our body. See…food truly is medicine for our body (& microbes)! I am a big blueberry fan. And since they are in season…I encourage you to be a blueberry fan too!
Here is my gluten free and low FODMAP blueberry muffin recipe!
- Makes 12 muffins, serving size 1 muffin
- 1 cup lactose free milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups gluten free flour blend (I used King Arthur measure for measure GF blend)
- 1/2 cup sugar
- 1 tablespoon baking powder (use gluten free, if following GF diet)
- 1/2 teaspoon baking soda
- 1/2 teaspoon almond extract
- 1 1/4 cup fresh blueberries
- 1/4 confectioner's sugar
- 1 teaspoon lactose free milk
- Preheat oven to 375 degrees F.
- Line muffin tins or lightly grease pan.
- In large mixing bowl, whisk together milk, eggs, and oil until blended.
- Add in gluten free flour, sugar, baking powder, baking soda, and almond extract, stir until blended.
- Fold in blueberries.
- Fill muffin tins evenly with batter.
- Bake for 18-20 minutes, or until lightly browned and cake tester comes out clean.
- Let slightly cool and mix up glaze.
- In small bowl, add confectioner's sugar and milk, whisk until creamy, adding more milk or sugar as needed.
- Drizzle with fork over warm muffins.
- Muffins taste best when warm but hold up nicely for a day or two.