IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Lemon and blueberry muffins
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon


00g/4oz lactose free butter

250g/9oz gluten free self-raising flour

1 tsp bicarbonate of soda

100g/3½oz golden caster sugar, plus 2 tsp for sprinkling

100g/3½oz blueberries

1 lemon, zest only

2 free-range eggs

150ml/5fl oz lactose free natural yogurt

2 tbsp lactose free milk

12 tsp low FODMAP lemon curd


Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.

Melt the lactose free butter in a small pan over a low heat then set aside to cool for a few minutes.

Sift the gluten free flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

Beat the eggs with a large whisk until smooth then beat in the lactose free yogurt, milk and melted butter until well combined. Stir into the gluten free flour mixture with a large metal spoon until very lightly mixed.

Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar.

Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)

Recipe adapted from: Good Food