Ingredients


The fresh blueberries in these muffins will become juicy morsels nestling in the sweet soft sponge cake. The recipe makes 6 large muffins.

100 g Sunflower Oil

2 tbsps lactose free Natural Yogurt

100 g Caster Sugar

1 Egg

150 g Self Raising Gluten free White Flour

100 g Fresh Blueberries

6 Paper Muffin Cases










Method


Beat together the oil, yogurt, sugar and egg.

Mix in the flour.

Mix in the blueberries.

Spoon into paper muffin cases standing on a baking tray.

Bake in a pre heated oven for 20/25 minutes.

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Temperature & cooking time:

20/25mins at 190°C/Fan170°C/375°F/Gas 5


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Blueberry Muffins
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