250g gluten free self raising flour
1½ tsp gluten free baking powder
1 tsp bicarbonate of soda
140g granulated sugar
100g unsalted lactose free butter, melted
50g lactose free milk
2 large eggs
50g maple syrup, plus 1½ tbsp for the topping
1 tsp vanilla extract
175g blueberries, plus extra for the top
3 tbsp icing sugar
Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray.
In a large bowl, combine the gluten free flour, baking powder, bicarb, sugar and 1/2 tsp salt.
Whisk the lactose free butter, milk, eggs, maple syrup and vanilla extract in a jug.
Pour the wet ingredients into the dry and add most of the blueberries.
Stir briefly to just combine, but don’t overmix or the muffins will be heavy.
Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth.
Brush the icing over each muffin while they are still warm.
Dot a few blueberries on top of each one. Best eaten within a day or two.
Recipe adapted from: Good Food
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