Healthy lemon blueberry muffins (low FODMAP)

Healthy Lemon Blueberry Muffins - Karlijnskitchen.com

Why I used to despise lemon and lemon zest in recipes so much, is a mystery to me. Right now I love recipes with lemon and I can’t get enough of them. I recently shared a lemony dessert with lemon curd with you and this blueberry baked oatmeal with lemon zest ánd today I have a recipe for lemon blueberry muffins for you!

Lemon and blueberries just make such a wonderful combination. Especially in summer when we are looking for lighter dishes (officially it is still summer right!).

These lemon blueberry muffins make a perfect snack. They are made with gluten-free flour, rice syrup as a sweetener and with some lactose-free quark/yoghurt. Because of the healthier ingredients they contain only 141 calories a piece and I think that is perfect for an afternoon snack.

What do you need (for 6 muffins)

This recipe is based on this recipe by Amy’s Healthy Baking, but I have adapted it to make it low FODMAP and gluten-free.
1 muffin contains 141 calories, 27 gr carbs, 3 gr protein, 2 gr fat and 2 gr fibre.

  • 120 g (1 cup) gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • Zest of 1 lemon
  • 7 g (1/2 tbsp) coconut oil, melted
  • 1 egg white, at room temperature
  • 1 tsp vanilla extract
  • 60 ml or 90 g (1/4 cup) rice syrup (this can be replaced by maple syrup)
  • 60 g (1/4 cup) lactose-free quark or Greek yoghurt
  • 30 ml (2 tbsp) lactose-free milk
  • 30 ml (2 tbsp) lemon juice
  • 100 g blueberries

How to prepare the lemon blueberry muffins

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Mix the gluten-free flour, baking powder, baking soda, salt and lemon zest together in a bowl.
  3. In a separate bowl whisk together the coconut oil, egg white and vanilla extract. Stir in the rice syrup and the quark/yoghurt until you get a smooth mixture. Finally, stir in the lemon juice.
  4. Stir the flour mixture into the liquid mixture until everything is just combined. Pour in the milk, while stirring. Fold in the blueberries.
  5. Divide the batter over six muffin cups and bake them 20-25 minutes in the oven. The muffins are done when a toothpick comes out clean. Leave the muffins to cool in the tin for 10 minutes, take them out and leave them to cool down further.
  6. You can store the muffins for 5 days in the fridge or longer when you freeze them.

Will you let me know if you make my lemon blueberry muffins? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijn2

Healthy Lemon Blueberry Muffins - Karlijnskitchen.com

Healthy lemon blueberry muffins (low FODMAP)
 
Prep time
Cook time
Total time
 
Fresh lemon blueberry muffins! Made with gluten-free flour, lactose-free quark and rice syrup as a sweetener. Only 145 calories a piece! Low FODMAP.
Author:
Serves: 6
Ingredients
  • 120 g (1 cup) gluten-free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • A pinch of salt
  • Zest of 1 lemon
  • 7 g (1/2 tbsp) coconut oil, melted
  • 1 egg white, at room temperature
  • 1 tsp vanilla extract
  • 60 ml or 90 g (1/4 cup) rice syrup (this can be replaced by maple syrup)
  • 60 g (1/4 cup) lactose-free quark or Greek yoghurt
  • 30 ml (2 tbsp) lactose-free milk
  • 30 ml (2 tbsp) lemon juice
  • 100 g blueberries
Instructions
  1. Pre-heat the oven to 180 degrees Celsius.
  2. Mix the gluten-free flour, baking powder, baking soda, salt and lemon zest together in a bowl.
  3. In a separate bowl whisk together the coconut oil, egg white and vanilla extract. Stir in the rice syrup and the quark/yoghurt until you get a smooth mixture. Finally, stir in the lemon juice.
  4. Stir the flour mixture into the liquid mixture until everything is just combined. Pour in the milk, while stirring. Fold in the blueberries.
  5. Divide the batter over six muffin cups and bake them 20-25 minutes in the oven. The muffins are done when a toothpick comes out clean. Leave the muffins to cool in the tin for 10 minutes, take them out and leave them to cool down further.
  6. You can store the muffins for 5 days in the fridge or longer when you freeze them.
Nutrition Information
Calories: 141 Fat: 2 Carbs: 27 Fiber: 2 Protein: 3

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