Lemon Blueberry Muffins
For the longest time, I thought that chocolate was my favourite treat. But it turns out that anything lemon flavoured is - especially when I am choosing to believe that it is spring (underneath the snow).
Which is where blueberry lemon muffins come in.
These are simple to change up - the fruit, the flavour, the sweetener - but use caution with switching up your flour. Almond flour is moist (sorry to all of you who hate that word - but it’s the right word). You can’t just do a simple swap of flours, especially if you’re looking to use coconut flour. But there are many resources available to help.
But really - why mess with perfection. The consistency of these are amazing, they’re low carb and they really do make me think of spring!
Probiotic food: No - but a strained Greek yogurt could be used as part of an icing for the muffins! (Note: if you use raw honey in the muffins instead of granulated sweetener, the baking is likely to harm the probiotic action - you could consider using it in your Greek yogurt icing, though)
Prebiotic food: Ground flaxseed (and maybe a minor effect from the psyllium fiber although it’s fairly resistant to fermentation)
Servings: 10-12 muffins
IBS-low FODMAP friendly? It’s low-FODMAP adjacent. If you make 12 muffins you would be right on the edge of okay with the allowable 1/4 cup of almond flour. Higher amounts is a problem if you don’t yet tolerate galactans (or GOS).
IBD-AID friendly? This is a great recipe for phase 2 & 3 with a couple modifications. Honey would be the allowable sweetener instead of the granulated sugar but you might need to add more psyllium or flax to balance out the added wet ingredient.
Reflux friendly? There’s not likely to be enough of a lemon effect although some people report reflux issues with citrus - enjoy!
Ingredients:
2 1/2 cup almond flour
1/4 cup psyllium fiber or ground flaxseed (if available)
1/2 cup granulated sweetener (I used half stevia and half regular sugar - I don’t like to pretend that there are free foods)
1.5 tsp baking powder
1/4 tsp salt
1/3 cup neutral tasting oil or butter
1/3 cup milk or alternative milk
3 large eggs (beaten)
1/2 tsp vanilla extract (if available)
Zest from 2 lemons (or to taste)
1 cup blueberries (frozen or fresh)
Directions:
Preheat the oven to 350ºF (177ºC).
Add all the dry ingredients (flour, fiber, sweetener, baking powder, salt) in a large mixing bowl and mix with a whisk or fork.
Add the oil, milk, eggs, vanilla and lemon zest to the dry ingredients and mix to form your muffin batter
Fold in the berries.
Line a muffin tin with muffin papers. Ladle the mix into the tins. Pop in the oven for 20-25 minutes or until cooked through.