Eloise Turner |

Zesty Blueberry Muffins

This recipe is quick and easy to make and results in the most fluffy muffins. It's low FODMAP (by ingredient, when eaten in the correct serving size) so you can enjoy with no tummy aches or bloating!
If you give them a try, don't forget to tag us @fodbods on socials as we love seeing your creations :) 

Ingredients (serves 6)

  • 1 cup (120g) gluten-free flour
  • 1 tsp (5g) baking powder
  • 1/2 tbsp (7g) coconut oil
  • 1 egg white
  • 1 tsp (5g) vanilla extract
  • 1/4 cup (90g) maple syrup
  • 1/4 cup (60g) lactose-free yogurt
  • 2 tbsp (30mL) lactose-free milk
  • 2 tbsp (30mL) lemon juice
  • 1 cup (100g) blueberries


  1. Preheat oven to 180 degrees Celsius.
  2. Mix the flour, baking powder and a pinch of salt together in a bowl.
  3. In a separate bowl, whisk together the oil, egg white, vanilla, maple syrup, yogurt, milk and lemon juice.
  4. Stir the flour mixture into the liquid mixture until everything is well combined.
  5. Fold through the blueberries.
  6. Divide the batter between 6 muffin cups and bake for 20-25 minutes or until golden brown.
Previous Post
Next Post