Blueberry, Lime & Carrot Flat Gut Magic Muffins

The trick to fluffy muffins is to fold the wet and dry ingredients together as briefly as possible until just combined; don’t worry if the mixture still looks a little lumpy. These muffins are best served on the day that they are made.
serves 10


100g 100% spelt plain white flour
1 ½ teaspoons baking powder
Pinch of sea salt
50g porridge oats
50g butter, at room temperature
75g caster sugar
1 egg
1/2 teaspoon finely grated lime rind
150ml buttermilk
100g blueberries
1 cup of grated carrot


Preheat the oven to 180C/350F. Line a muffin tin with 10 deep paper cases. Sift the flour into a large bowl with the baking powder and salt, then stir in the oats.
Cream together the butter and sugar in a separate bowl until light and fluffy, then beat in the egg and lime rind.
Make a well in the centre of the dry ingredients and pour in the buttermilk. Add the butter mixture, blueberries and carrots and quickly mix everything together with your hands until just combined. Don’t overwork the batter.
Heap the mixture into the paper cases filling them about two-thirds full. Bake for 20 minutes until well risen and golden brown. Leave to cool for 5 minutes, then serve warm or transfer to a wire rack and leave to cool to use later in the day.

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