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  • Writer's pictureMy Low Fodmap Kitchen

Gluten-Free, Low FODMAP Corn Muffins with Blueberries




12 muffins


20 minutes + overnight resting of dough


22 - 25 minutes


- 1 3/4 cup gluten-free flour (I used Bob's Red Mill Gluten Free 1 to 1 All Purpose Baking Flour)

- 1 cup gluten-free cornmeal

- 1 cup + 2 tablespoons non-lactose milk (I used Lactaid 2%)

- 2 tablespoons lemon juice

- 1 large egg

- 1/2 cup unsalted butter, softened

- 1/3 cup light brown sugar

- 3 tablespoons maple syrup

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1 teaspoon vanilla extract

- 1/2 teaspoon salt

- 1 cup blueberries (optional)

- Nonstick cooking spray


- Make buttermilk: combine lemon juice and milk in a bowl or large measuring cup. Allow to sit for 15 minutes before using.

- While the buttermilk is resting, combine the flour and cornmeal in a large mixing bowl.

- After the resting period, pour buttermilk into the mixing bowl, and stir until flours are moistened. Form dough into a ball. Cover with plastic wrap and refrigerate overnight.

- The next day: Preheat oven to 375 degrees. Spray 12 muffin tins with nonstick cooking spray.

- Add egg, butter, brown sugar, maple syrup, baking powder, baking soda, vanilla extract and salt to mixing bowl. Use a hand or stand mixer to beat at medium speed for 5 minutes.

- If desired, add blueberries. Use a spoon to gently mix throughout the batter.

- Scoop batter into greased muffin tins. (For consistency of size, I spoon out the batter with a 1/4 cup ice cream scoop that has been sprayed with nonstick cooking spray).

- Bake for 11 minutes. Rotate 180 degrees in oven. Bake for an additional 11 - 14 minutes, until a toothpick inserted into the center of muffins comes out clean).

- Allow muffins to rest in tins for 5 minutes before removing and serving.

- To freeze (for up to 3 months): Place room temperature muffins into freezer-safe storage bag. Refrigerate until cold. Put cold muffins into freezer.


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