Low FODMAP blueberry muffins
Soft, tall blueberry muffins with a sugar crust, made with gluten free flour and lactose free milk.
- Time35 mins
- LevelEasy
- Costabout £0.33 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a 12 hole muffin tin with paper cases.
- 2
Mix the flour, xanthan gum, baking powder and caster sugar in a large bowl.
- 3
Whisk the eggs, milk, oil and vanilla in a jug, pour into the dry mix and stir briefly. A few lumps are fine.
- 4
Fold in the blueberries. Spoon into the cases and sprinkle with demerara sugar.
- 5
Bake for 20 minutes, until risen, golden and springy to the touch.
20 min - 6
Cool in the tin for 5 minutes, then move to a rack.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.