Nothing beats opening your lunch at school or work and seeing a homemade muffin. That slightly odd shape, that crusty golden muffin top and the sweet and fluffy portion awaiting underneath. The only muffin I would touch with a ten foot pole when I was a little girl was a chocolate one, but now I’m older, I’m all about exploring other flavours. Blueberry muffins are an absolute classic, and I’ve changed the traditional recipe a little by creating these Low FODMAP Blueberry Polenta Muffins. They’re also vegan!
They are fluffy, bursting with flavour and sweetness, crispy and delicious.
As a touch point in this recipe, polenta can often absorb lots of moisture and need more, so I’ve ensured there’s enough liquid in the batter so that the muffins are still moist. The blueberries themselves will add lots of natural sweetness, but the brown sugar adds that extra bit.
Polenta is a great gluten-free alternative that can be used in both savoury and sweet cooking. Personally, most of my experiences with polenta have been in the form of chips, or as a “mash” accompanying casserole. So these Low FODMAP Blueberry Polenta Muffins find a sweet use for it that still takes advantage of its texture – the muffins are a little more grainy and textured than those made only with flour, but it’s a pleasant mouth feel.
The muffins do dry out a bit if stored in the fridge, so I would recommend keeping them in an airtight container in the cupboard and consuming within a few days of baking. If you do keep them in the fridge to prolong their lifespan, no problem – I would just recommend popping them in the microwave for 20 seconds or so before eating.
My Low FODMAP Blueberry Polenta Muffins make the perfect addition to any school or work lunch box, would sit nicely on a pot luck brunch or afternoon tea table, and are an easy snack or dessert recipe to meal prep for the week ahead.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Blueberry Polenta Muffins (Low FODMAP, Vegan)
- 1 cup polenta
- 1 cup low FODMAP self raising flour
- 1/2 cup oat flour
- pinch salt
- 1/3 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup almond milk
- 1.5 cups frozen blueberries can sub for fresh
Preheat the oven to 180C and grease or line 9 holes of a standard muffin pan.
In the large microwave save bowl, melt the coconut oil.
Add the brown sugar and almond milk and stir until well combined.
Add the polenta, flours and salt and stir until the mix is a smooth consistency.
Fold through the frozen blueberries.
Divide the mixture between the holes of the muffin pan.
Bake in the oven for approximately 30 minutes or until golden brown and an inserted skewer comes out clean.