Low FODMAP Blueberry Muffins

This is an Annabel Langbein recipe with adjustments!


  • 1/2 cup Tapioca Starch
  • 1/2 cup Sorghum Flour
  • 1/2 cup Coconut flour
  • 1.5 teaspoons baking powder
  • 3/4 cup brown sugar
  • 3/4 cup blueberries
  • 1/2 tsp cinnamon
  • 1 egg, beaten
  • 3/4 cup rice milk, warmed
  • 100g butter, melted
  • 1tsp lemon zest


  1. Preheat the oven to 200C.
  2. Sift the flours.
  3. Mix flours, cinnamon and brown sugar together with a whisk, making sure there are no lumps of sugar left. Add the blueberries, being gentle, and stir them in. Mix the egg, milk, butter and lemon zest together (the milk ought to be warm enough that the butter does not solidify when they are combined).
  4. Combine the two mixtures, and fold together with a spatula until there are no dry ingredient pockets left. Be very gentle: overmixing will yield rubbery muffins!
  5. Pour the mixture into greased muffin tins, filling right to the top. Sprinkle each muffin with raw sugar.
  6. Bake for 15-20 minutes, or until a skewer inserted comes out clean.


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