Golden low FODMAP blueberry corn muffins! Like regular blueberry muffins except sunnier. Because we’re just coming to the end of blueberry season and we could sure all do with a bit of sunshine in every sense right now. These muffins are rich and fluffy thanks to the butter and eggs but also dense in a good way. They’re sweet, but not too sweet, thanks to light brown sugar, with yogurt adding a wonderful tang. They are by no means healthy muffins and I will not be recommending that you eat them everyday for breakfast on the go, however come the afternoon (or mid morning) when that craving hits for a sweet treat, these muffins have got you.
I’ve used corn flour in this recipe (something I use often in gluten free baking) because it goes SO WELL with blueberries.
However, a quick note on corn flour: Rather than the refined white corn starch you might find in supermarkets to thicken soups, that is also often called corn flour, you’re after the golden coloured corn flour, that’s made from whole ground corn kernels. If you can’t get it then no worries – simply sub in some more of your gluten free flour mix. However, if you can, it really adds an extra lil something. I’m yet to try this recipe with fine cornmeal or polenta (just a more coarsely ground version of the corn/maize flour you’re after), but I’ve got a feeling that would work wonderfully too.
The method is simple: as you would for a standard cake batter, cream together the butter and sugar, then add the eggs before stirring through the dry ingredients. Add the yogurt, vanilla extract and lemon zest (if using) and finally the blueberries. Top with a sprinkle of crunchy brown sugar and bake in the oven for 25 minutes. 12 muffins is quite a lot of muffins, so know that once cooled and wrapped tightly, these muffins can be kept frozen for up to a month. When the craving hits, I just defrost them at room temperature on my kitchen side a few hours before eating.
Recipe notes for these low FODMAP blueberry corn muffins:
200g unsalted butter, at room temp
200g light brown sugar
4 free-range eggs, at room temp
120g gluten free self-raising flour (I use FREEE Foods)
50g corn/maize flour (golden stuff versus white corn starch)
30g ground almonds
1 teaspoon baking powder
1/4 teaspoon xanthan gum (skip if your gluten free mix already contains it)
1/4 teaspoon salt
80g lactose free natural yoghurt, at room temp
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
250g blueberries (I like using frozen)
2 tablespoons demerara sugar
Preheat your oven to 190C, 170C fan, gas 5 and line a 12-hole muffin tin with paper or silicone cases. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, mixing well in between. Add a tablespoon of flour if the mixture looks like it’s beginning to curdle.
Sieve together the flour, corn/maize flour, ground almonds, baking powder, xanthan gum if using and salt, and fold in to the cake mix, followed by the yoghurt, vanilla extract and lemon zest if using. At this point you can fold in the blueberries, taking care not to crush them too much and divide the muffin mix between the cases. OR you can divide half of the muffin mix between the cases, add a layer of blueberries, followed by another layer of batter and then a final layer of blueberries. The latter option helps encourage the blueberries not to sink to the bottom – but you do you.
Sprinkle with demerara sugar then bake for 20-25 minutes or until golden and springy to the touch. Transfer to a wire rack to cool.
Once cooled, wrapped tightly, these muffins can be kept frozen for up to a month. Just defrost them at room temperature a few hours before eating.