Blueberry & Almond Muffins

blueberry muffins
Serves: 12
Prep: 25 minutes
Cook: 25-30 minutes

This delicious muffin recipe is super simple and not only low FODMAP, but also egg and dairy free, so is suitable for vegetarians and vegans. 

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1⅓  tbsp chia seeds soaked in 3 tbs boiling water

12 g 0.4 oz

2 cups gluten-free plain flour (containing a mixture of rice, potato and tapioca flours)

300 g 10.6 oz

½ cup almond meal, plus a little extra to sprinkle on top of muffins

60 g 2.1 oz

1 tsp baking powder

4 g 0.14 oz

½ cup caster sugar

100 g 3.5 oz

1 tsp vanilla extract

5 g 0.14 oz

⅔ cup vegetable oil

158 g 5.6 oz

¾ cup almond milk

180 g 6.4 oz

¾ cup blueberries (fresh or frozen)

94 g 3.3 oz


  1. Preheat oven to 180°C/350°C and line a 12 hole muffin pan with paper cases.

  2. In a small bowl, add boiling water to chia seeds and stir. Set aside to swell for 10-15 minutes, or until a thick gel forms. 

  3. In a large mixing bowl, add flour, almond meal, baking powder and caster sugar. 

  4. Add vanilla extract, vegetable oil, almond milk and soaked chia seeds. 

  5. Stir until just combined, adding a little extra almond milk if mixture becomes too thick. 

  6. Finally, carefully fold blueberries through mixture. 

  7. Divide mixture equally between 12 muffin cases (fill each case to ⅔ full) and sprinkle tops with extra almond meal. 

  8. Bake muffins in preheated oven for 25-30 minutes or until lightly brown and cooked through.


  • For a nut free version, replace almond meal with oat bran and substitute almond milk for regular milk (lactose free if required) or soy protein milk (to keep the recipe vegan). 
  • Store muffins in an airtight container or freeze for later. 
  • As a special treat, add ⅓ cup chocolate of your choice to the muffin mixture at step 3. 
Nutrition Information (per serve)
Energy 1153 Kj / 276 cal
Protein 2.30g
Carbohydrates 29.00g
Sugar 9.60g
Total Fat 16.80g
Saturated Fat 1.90g
Fibre 1.30g
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