INGREDIENTS

• 2 cups (315g) low fodmap self-raising flour. Try The Health Baker, LoFo Pantry or check out the range at the FodShop). If you can’t find any, try all-purpose low fodmap flour and add 2 teaspoons of baking powder. While this recipe is versatile enough to accomodate lots of flours, if you’re avoiding fodmaps, don’t use spelt, barley, rye, lupin or coconut flours.

• ½ cup (125g) caster sugar

• 1 egg, beaten

• 1 cup lactose-free milk

• ¼ cup (60g) butter, melted

• 1 tbsp vanilla

• 1 tbsp orange zest

• ½ tspn salt

• ¾ cup (185g) fresh or frozen blueberries

FAQs

How do you get the muffins to look so pretty? Before putting the muffins in the oven, press 1-2 blueberries into the surface of each muffin and sprinkle the muffin tops with a little bit of brown sugar.

Do you have to use patty pan cases or baking paper liners? No! It just saves on washing. You can always grease the muffin tray first or use oil spray to ensure the muffins come out easily.

Is it best to use fresh or frozen blueberries? Have you seen the price of fresh blueberries lately??!! Frozen blueberries works fine. You don’t need to defrost them. Just add them in at the last minute and don’t over-mix or else your muffin mix turns blue/grey

How many can I eat if I’m fodmapping? According to the Monash App, 40g of blueberries (1/4 cup, heaped) is low in fodmaps and should be tolerated by most people with IBS. This recipe makes 12 muffins so the fodmap content per muffin is low. As a special treat, add 1/2 cup dark chocolate chips to the muffin mixture at step 4!