Why didn’t my muffins rise?

There are many reasons why your muffins may not have risen and become fluffy. However, the most common culprit is the use of expired leavening agents. For the best results, make sure all your ingredients are super fresh! Then, be sure to measure accurately, and be careful not to overmix.

How do you stop blueberries from sinking to the bottom of the muffins?

If you find your blueberries are sinking to the bottom of your muffins, try tossing them with a tablespoon or two of flour in a small bowl before adding them to the batter! Just be sure to subtract the same amount of flour from the dry ingredients. Otherwise, your muffins are likely to become too dense.

How do you make low-fodmap gluten free blueberry muffins less dense?

Measure carefully, and be careful not to overmix! This causes the dough to become tough and dense instead of airy and fluffy like the texture we’re looking to achieve.

How do I prevent frozen blueberries from bleeding?

Fresh blueberries shouldn’t bleed in the batter. However, if you opt for frozen varieties, the simplest solution is to give them a good rinse with water before adding them to the batter!

Can I replace the blueberries with different berries?

Sure! Feel free to swap out the blueberries with any other berries you have on hand.

Gluten Free Blueberry Muffins

Description

Gluten Free Blueberry Muffins are packed with antioxidants for a delicious, Low FODMAP-friendly breakfast or snack that’s guaranteed to become your new go-to recipe!

Ingredients

Units Scale

2 cups (290 g) gluten-free all-purpose flour, such as Bob’s Redmill 1:1 Gluten-Free Baking Flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick or 113 g) unsalted butter, room temperature & cut into pieces (see notes for dairy free option)
1/2 to 2/3 cup raw sugar + 2 Tablespoons for sprinkling (optional)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1/2 cup (120 ml) non-dairy milk, room temperature *
2 cups fresh blueberries or frozen blueberries (see notes)

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Instructions

Preheat the oven to 400F. Coat twelve standard-size muffin wells with nonstick spray or line with paper muffin cups; set aside.
In a medium-sized bowl, whisk together the flour, baking powder and salt; set aside.
In a separate bowl using an electric mixer, beat the room temperature butter on medium-high speed until creamy or about 3 minutes. Add the sugar and vanilla and beat until incorporated. Beat in the first egg until combined, scrape down the sides. Repeat with the second egg and beat until the batter is creamy.
Add the flour mixture into the wet ingredients in three additions, alternating with the milk. Do not combine completely; there should be streaks of flour left. Gently fold the blueberries into the muffin batter.
Divide the batter evenly among the prepared muffin wells. If desired, evenly sprinkle the tops with 2 Tablespoons sugar.
Place in the oven and immediately lower the oven temperature to 375F. Bake for 20 to 25 minutes or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the rack to cool. Serve immediately, either warm or at room temperature.
Store muffins in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Notes

Recipe first Adapted recipe from Dédé Wilson in Low Fodmap Cookbook This recipe is low fodmap friendly depending on the options given. Please choose ingredients according to your phase of the diet.

Dairy Free Substitutes – Solidified coconut oil may be used in place of butter. Use hemp milk, almond milk, or coconut milk for the best non-dairy low fodmap milk options..

Baking Tip – If using frozen blueberries, do not thaw blueberries before adding to the batter.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast, Snack
Method: Oven
Cuisine: American

Nutrition

Serving Size:
Calories: 223
Sugar: 12.3 g
Sodium: 124.8 mg
Fat: 8.7 g
Saturated Fat: 5 g
Carbohydrates: 33.4 g
Fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 51.3 mg