Gluten-free blueberry muffins (FODMAP friendly) - George Eats

Name: Gluten-free blueberry muffins (FODMAP friendly) - George Eats
Total time: 55 min
Ingredients: 200-250 g fresh blueberries (use divided (see notes for frozen blueberry option)); 1 teaspoon caster sugar; 125 g room temperature butter (cubed (see notes)); 110 g (1/2 cup)* caster/superfine sugar; 70 g (1/2 cup)* reasonably packed light brown sugar; 2 extra large eggs (room temperature); 150 g (1 1/4 cups)* sorghum flour; 30 g (1/3 cup)* almond meal; 65 g (1/2 cup + 1-2 teaspoons)* tapioca flour; 2 teaspoons baking powder; 1/4 teaspoon xanthan gum (optional, see notes); 1/4 - 1/2 teaspoon fine salt; 145ml (1/2 cup + 1 tablespoon)* milk of choice (I used soy at room temperature)

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Gluten-free blueberry muffins that are FODMAP friendly and easy to make. Light, fluffy and studded with blueberries, just like the classic.

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Ingredients

200-250 g fresh blueberries (use divided (see notes for frozen blueberry option))
1 teaspoon caster sugar
125 g room temperature butter (cubed (see notes))
110 g (1/2 cup)* caster/superfine sugar
70 g (1/2 cup)* reasonably packed light brown sugar
2 extra large eggs (room temperature)
150 g (1 1/4 cups)* sorghum flour
30 g (1/3 cup)* almond meal
65 g (1/2 cup + 1-2 teaspoons)* tapioca flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum (optional, see notes)
1/4 - 1/2 teaspoon fine salt
145ml (1/2 cup + 1 tablespoon)* milk of choice (I used soy at room temperature)