Stephanie’s blueberry dream muffins (low FODMAP)

30 Minutes • Low FODMAP • Gluten-free • Makes 12 muffins • One of my best friends is an amazing chef and she created these muffins with me in mind. You will not know you’re eating a gluten-free muffin with this recipe. They are light, springy, moist, incredibly delicious and you’re going to love them. They keep nicely in the freezer so you don’t have to eat them all at once (though you’ll want to!)

Ingredients

1 stick salted butter at room temp

1 cup superfine (baking) sugar

2 extra-large eggs at room temp

1/2 teaspoon salt

1 scant tablespoon vanilla bean paste

2 teaspoons baking powder

2 tablespoons corn starch

1/2 cup lactose-free sour cream

1/4 cup lactose-free whole milk

2 cups minus 2 tablespoons gluten-free flour

1 1/2 - 2 cups blueberries (fresh or frozen)

1/4 cup granulated or turbinado sugar (depending on what kind of sweet crunch you like)

Directions

Preheat oven to 375 degrees F and line a standard (1 dozen) muffin tin with baking cups

Beat butter and sugar on high for 5 minutes, scraping down the bowl at least twice during the beating.

Add eggs one at a time, beating for at least 2 minutes after each addition and scraping down the bowl a few times during beating.

Add vanilla bean paste, baking powder, and cornstarch and beat for 2 minutes, scraping down sides and bottom of the bowl as needed.

Add the cream, milk, and flour, and beat until there are no lumps, scraping down the sides and bottom of the bowl as necessary.

Fold in 1.5-2 cups blueberries, fresh or frozen.

Divide batter evenly into the 12 baking cups and sprinkle each with 1 teaspoon granulated or turbinado sugar, depending on what kind of sweet crunch you like.

Bake for 25-30 minutes, or until a toothpick inserted into a blueberry-free spot on the muffin comes out with just a few crumbs sticking to it.

Cool in pan for 5 minutes before moving them to a cooling rack.

Eat and enjoy every bite—because you can!

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