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. 


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  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 1195 Kj / 286 cal
Protein 2.00g
Carbohydrates 30.70g
Sugar 10.20g
Total Fat 17.40g
Saturated Fat 1.80g
Fibre 1.10g
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