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
  1. Preheat the oven to 180°C/350°F.
  2. Sift the flour and baking powder into a bowl.
  3. Add the sugar and mix.
  4. Add the blueberries and stir until they are coated in the dry mixture.
  5. Place the rest of the ingredients into a bowl and mix well.
  6. Combine the wet ingredients with the dry, stirring until just combined.
  7. Spoon the mixture into a muffin tin or muffin papers and bake for 12 minutes.
Recipe by The Low Fodmap Diet at