Blueberry Lemon Muffins
Prep time:
Cook time:
Total time:
Serves: 12 muffins


- 2 cups of my gluten-free flour
- 2 tsp baking powder
- ½ cup cane sugar
- 2 eggs
- 1.25 cup sour cream
- 1 tsp grated lemon rind
- ⅓ cup oil (I used palm oil)
- 1.25 cups fresh blueberries
- Preheat the oven to 180°C/350°F.
- Sift the flour and baking powder into a bowl.
- Add the sugar and mix.
- Add the blueberries and stir until they are coated in the dry mixture.
- Place the rest of the ingredients into a bowl and mix well.
- Combine the wet ingredients with the dry, stirring until just combined.
- Spoon the mixture into a muffin tin or muffin papers and bake for 12 minutes.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/blueberry-lemon-muffins-gluten-free-low-fodmap/
3.5.3251