I’ve been impatiently waiting to make these for the past 3 months! Why you may ask… Three months ago I moved into a new house only to find out that the oven did not work. The horror! The landlord initially refused to fix it or change it because he did not use it while he resided in the property… Now that’s reasonable right? I tell you one thing life’s not the same without an oven and meal options decrease quite a bit. And once you don’t have an oven you start craving all things baked, roasted and grilled even things you wouldn’t usually fancy. The brain works in weird ways. A similar mechanism happens when you go on a low FODMAP diet. You have to eliminate foods that you love but there are also others which you didn’t usually eat; in my case it was beans. However, since I’ve been following the diet, one of the main things I have craved have been beans which is odd to say the least! I only had beans a few times a year pre-FODMAP diet but now I wish I could add them to everything. What is your odd food craving? Back to the oven situation. After endless requests for the oven to be fixed and several excuses from the landlord’s behalf, he finally agreed to replace the oven. *little dance of joy* This is so exciting. I couldn’t be happier! Now that I have a working oven prepare yourselves for a lot of baking recipes. If you’ve been following my blog for a while you probably know that I put blueberries in pretty much everything so there had to be a blueberry muffin recipe.
- 300g all purpose gf flour (I used Dove’s flour)
- 115g caster sugar
- 1 tsp gf baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp xantham gum
- pinch salt
- 250ml lactose free milk
- 2 eggs
- 90g butter, melted
- 1 tsp vanilla bean paste
- 100g blueberries
- Preheat oven to 180C.
- Sift the flour, caster sugar, baking powder, bicarbonate of soda, xantham gum and salt.
- In a separate bowl mix the milk, eggs, butter and vanilla paste.
- Pour the wet ingredients into the dry ingredients a little at a time while whisking until the batter is smooth.
- Add the blueberries and mix in with a spoon.
- Spoon the mixture into muffin cases up to 3/4 full.
- Bake in the oven for 20-30 minutes until golden brown.