And finally...The third trial worked like a charm ✨ I’ve been trying to get these blueberry muffins just right for a wee while. Making them gluten free, vegan, refined sugar free, low fodmap AND nut free takes a bit of science, a dash of magic and a whole load of trial and error. That familiar store bought gluten free cake texture will not be tolerated here at HTK. You know the one. You think you’ve found a product you’re going to like, it looks promising, it smells nice, you take the first bite and then it’s just *french chef accent* “ow you say?...er...dusty?” I’ll share some the #nailedit absolute fails on my insta stories at some point for you to see the process behind the recipe development.

Blueberry muffins

Author: Holly Anderson Hollytreekitchen.com

Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans, nut free and low fodmap.

Ingredients

250ml dairy free milk

1 1/2 teaspoons apple cider vinegar

70ml neutral tasting oil e.g vegetable oil or sunflower oil

100g coconut yoghurt or unsweetened dairy free yoghurt of choice

2 teaspoons vanilla extract

Zest of 1 unwaxed lemon

145g unrefined sugar (I use coconut, you could use unrefined golden cane sugar or any other low fodmap sugar of your choice)

350g gluten free plain flour

10g baking powder

5g bicarbonate of soda

Pinch of salt

150g blueberries ( I use frozen) + 1 teaspoon of plain flour

Method

Preheat the oven to 180ºC and line a muffin tin with muffin cases.

Mix together the milk and vinegar and leave to one side.

Sift all the dry ingredients (flour, sugar, baking powder, bicarb, salt) into a large mixing bowl and mix.

Pour in the milk and vinegar mix, along with the yoghurt, oil, zest and vanilla and whisk together until beautifully smooth and lump free.

Toss the blueberries in the additional teaspoon of flour then quickly fold through the mix.

Scoop the mixture into the muffin cases until they are just full to the top. I use a 1/4 measuring cup to do this easily and evenly.

Sprinkle with a pinch of sugar then pop into the warm oven and bake for 25 minutes or until a skewer inserted into the muffins comes out clean.

Leave to cool in the muffin tin for 10 minutes then transfer to a wire rack to cool completely.

Store any leftovers in an airtight container at room temperature.

They are best consumed and at their most delicious within a few days after baking.

If you make these at home I would LOVE to see your photos. Tag me @hollytreekitchen #Hollytreekitchen on instagram.