These simple, Blueberry Cassava Flour Muffins are perfect for a grain free, dairy free breakfast or snack. They're made with cassava flour, packed with fresh blueberries, sweetened with maple syrup and absolutely delicious!
Blueberries have been my number one this summer.
I love all berries, but prefer blueberries in baked goods over any other. I also have a soft spot for muffins. As, I'd choose a fluffy, sweet paleo muffin over any other baked good. So, of course the idea for these healthy blueberry cassava muffins came to mind.
Not only do I love blueberries and muffins, but cassava flour is one of my go-to paleo baking flours.
What is Cassava Flour?
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour.
Cassava flour is grain free and Paleo friendly - I use it in many of my recipes! It also works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes. A great substitution for cassava flour would be a gluten free baking mix.
Now, it’s important not to confuse cassava flour with tapioca starch. Yes, they both come from the cassava root, but they are very different. Tapioca is the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable.
Cassava Flour Nutrition
A couple big questions I get from people are:
- Is cassava flour healthy?
- Is cassava flour low carb?
In terms of being "healthy", yes, cassava flour is healthy. It is naturally gluten free, grain free and allergen friendly. So, most people will have no problem digesting cassava flour and baked goods made primarily of cassava flour.
Just make sure to purchase from a reliable brand that uses high quality cassava to make their flour. My favorite brand of cassava flour is Otto’s Cassava Flour. They have the highest quality cassava flour and it works better for paleo baking than any other brand I’ve tried.
Otto’s Cassava Flour peels, dries and then grinds their cassava into a fine flour. They also ensure that every batch is free of the top 8 allergens.
As far as being low carb, cassava flour is primarily carbohydrate. So no, cassava flour is not low carb. ¼ cup contains 28g of carbohydrate, 0g fat and 1g protein.
Ingredients in Blueberry Cassava Flour Muffins
These muffins are completely paleo and one of the best cassava flour recipes.
They are made with fresh blueberries, cassava flour, eggs, coconut oil and are sweetened with maple syrup.
Here's a list of what you need:
- cassava flour
- Paleo baking powder
- baking soda
- coconut oil
- maple syrup
- vanilla extract
- fresh blueberries
How to Make Blueberry Muffins with Cassava Flour
Cassava flour can be tricky to work with if you aren't familiar with it; sometimes producing a gummy, undesirable texture. But these muffins are fantastic! Easy to make, not gummy, lightly sweetened and bake in under 20 minutes.
First, preheat your oven to 350 degrees F. Grab a muffin pan and line it with silicone or paper muffin liners and set aside.
Next, combine all of the dry ingredients into a large mixing bowl. Whisk until well combined.
Add in the wet ingredients and stir with a spatula until smooth.
Lastly, fold the blueberries into the batter.
Let the batter sit for 5 minutes to thicken. Note: the batter is quite thick.
Scoop the batter into the lined muffin pan. (I recommend using silicone muffin liners for this recipe.) Each muffin slot should be filled up nearly to the top, making 9 muffins.
Then, place the pan in the oven and bake at 350 degrees F for 18-20 minutes.
Do not over-bake the muffins or they will be dry and crumbly. You want them just slightly under-baked when you take them out.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire cooling rack. (Remove them from the silicone liners when you do this.)
These cassava flour blueberry muffins store best in a sealed, air-tight container in the fridge. They last well up to one week.
In the fridge, the muffins harden a little bit. But warm them up in the microwave for 10-20 seconds and they are as good as new - soft, fluffy and moist.
Frequently Asked Questions
Is cassava flour good for baking?
Can cassava flour replace all purpose flour?
Cassava flour works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Why are my blueberry muffins so dense?
These cassava blueberry muffins are quite dense. It's just how the recipe was formulated (I love dense muffins). If you're looking for a more airy, light cassava muffin recipe then check out my lemon poppy seed muffins or vegan cassava flour muffins.
More Cassava Muffin Recipes
Looking for more easy cassava flour muffin recipes? Check out these popular posts:Print
Paleo blueberry muffins made with cassava flour and fresh blueberries. Perfect for a healthy, grain free breakfast or snack.
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper or silicone muffin liners (I used silicone), set aside.
- In a medium sized mixing bowl, whisk together the dry ingredients. This includes the cassava flour, baking powder, baking soda and salt.
- Add in the wet ingredients (eggs, water, coconut oil, maple syrup and vanilla) and stir with a spatula until well combined.
- Fold blueberries into the batter.
- Let the batter sit for 5 minutes to thicken - it will be quite thick.
- Scoop batter into a lined muffin pan and bake at 350 degrees for 18-20 minutes. The muffins should be slightly under-baked when done.
- Remove muffins from the oven, cool in pan for 5 minutes, then transfer to a wire cooling rack.
- Store in fridge.
*I recommend measuring the cassava flour by weight, as this yields the best results. If you don't have a kitchen scale, then make sure to measure the cassava flour by the spoon and level method.
**These muffins are not super sweet. If you want a sweeter muffin, increase the maple syrup by 1-2 tablespoons.
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