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
- salt
- eggs
- coconut oil
- water
- 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.)
Storage
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?
Yes! Cassava flour is great for baking. I use it all the time to bake cassava bread, vegan cassava muffins, banana pancakes, pumpkin cassava cupcakes, tahini cookies, etc.
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:
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Blueberry Cassava Flour Muffins
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 9 muffins 1x
Description
Paleo blueberry muffins made with cassava flour and fresh blueberries. Perfect for a healthy, grain free breakfast or snack.
Ingredients
- 150g cassava flour (1 cup + 3 Tbsp)*
- 1 tsp paleo baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¼ cup melted coconut oil
- ¼ cup warm water
- 3 Tbsp maple syrup**
- 1 tsp vanilla extract
- ¾ - 1 cup fresh blueberries
Instructions
- 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.
Notes
*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.
Keywords: blueberry cassava flour muffins, blueberry muffins, paleo blueberry muffins, nut free paleo muffins, cassava flour muffin recipe, small batch cassava muffins
Chantal Couture says
Will definitely try this recipe! Blueberries are my favourites!
Katie says
They're my favorite too! 🙂 Let me know how they turn out.
Ryan says
Love anything with blueberries! Will have to give this a shot!
Bonnie says
This is the 2nd time I’ve made this recipe. The first time I used frozen blueberries and sweetened it with honey. They turned out a little green...perfect for St. Patricks day! This time, I used fresh berries...no more green! My husband loves eating them at lunch!
★★★★★
Katie says
Yay! I'm so happy to hear that 🙂 Thank you for sharing!
Bonnie says
Made them AGAIN! I love how easy they are to make…and all in one bowl 🥰
★★★★★
Jeanne Arvidson says
looks yummy!
Stacy says
I can’t have coconut is it ok to use avocado oil?
Katie says
Yes, that swap should work!
Sydney says
I made this with 2 tbsp honey and it turned out tasting really yucky -- all you could taste was cassava flour. I would recommend adding lots more honey. When I drizzled more honey over the tops of these, they tasted fine. 🙂
★★★★
Lisa Unnerstall says
These are very good, easy and versatile. I added fresh orange zest, wild orange blossom honey for the sweetener, 1 tsp pure vanilla extract and 1 Tbls ground flax seed. Oh, I used melted grass fed butter in place of the coconut oil. Yum!
★★★★★
Katie says
Thank you for sharing your substitutions! I'm happy to hear they turned out 🙂
Kelly Schroeder says
We made these following all the instructions exactly, except using frozen thawed blueberries. They turned out really weird. Half of them were so dry they were hard to eat, and several of them were completely uncooked at the end of the baking time and after cooling. Could using frozen blueberries cause this? I am mystified!
Katie says
I only recommend fresh blueberries. But it is really odd that the batch had inconsistent results. Not sure what happened there!
Mary says
I am on a restricted diet currently and have a hard time finding treats or snacks, so glad I found this! Everything on the list is compliant. Turned out delicious!
★★★★★
Corrie Sweeney says
Mine were very oily and i even cut the oil down a little. They also lacked flavor. Next time I think I will sub half the oil for applesauce and add cinnamon and a bit more sugar/maple syrup. I just felt like these were very bland and oily. They did have a very good texture for a muffin. Springy and not dense or mushy. A great base recipe for me to work with.
★★★
Katie says
Odd that you thought they were oily - mine didn't turn out that way at all. The coconut oil adds to the flavor of the muffins.
Michelle Chasse says
These came out good. However, I think next time I'd try to sweeten it up a bit more. There is barely any sweetness
★★★★
Katie says
Glad you like them! They're not supposed to be super sweet but you can add more sugar if you want.
Traci says
Do you think flax eggs would work?
Katie says
No, I think the muffins will be gummy without eggs.
Ursula says
Help. I don't know what I am doing wrong. I have made them 4 x times now and every single time they come out like glue. This is the only recipe I can find that is compliant for my kids. I am quite a good baker but I am stumped. Why are mine so gluey??
Katie says
Hmmm, is the batter like glue or the baked muffins? A couple things I can think of: are you using Otto's cassava flour? Are you baking the muffins in silicone baking cups or paper cups? Those two changes could perhaps make the muffins turn out differently so long as you're following the exact ingredient list. I'll put this recipe on my list of to-do's and test it again since I haven't made them in a while.
Dorothy says
We’ve been picking lots of blueberries lately, so I had large, fresh berries and used them for these muffins. They turned out well. Mine made ten as I used a heaping cup of berries. I like that they’re not complicated to make and not too sweet. Thank you for this recipe!
★★★★★
B says
Hi there! Thank you for sharing this recipe. This is the second time I have tried to make it and it is turning out really gummy, and the tops are not smooth like yours. I omitted the maple syrup. Could that have made enough difference to cause this? I really want to avoid adding any sweeteners and just rely on the blueberries alone, and maybe some stevia. I used Otto's brand Cassava, and I did use unbleached paper muffin liners. I hope you can help me figure out how to make these turn out better!
Katie says
Hi! I have made this recipe many times and haven't had this issue. I don't think omitting the maple syrup would make them gummy, in fact I would expect it to have the opposite effect and make the muffins slightly drier. A couple things that come to mind - are you using all ingredients in the recipe (no other substitutions)? Are you measuring the cassava flour by weight? Is your oven heating to 350? Those are just some things to consider. Hope that helps.
B says
Thanks for your response! So they are gummy on the bottom, and dry on the top. Can you think of anything else I can add that is not a sweetener that could help it not be dry on top? Also I am using all the other ingredients besides the maple syrup. I did measure the flour by weight, but just measured it out. Is there a specific food scale you recommend?
Katie says
I do recommend always measuring cassava flour by weight. I own a cheap food scale that I bought off of Amazon years ago and it works wonderfully! Here's the link: food scale
Kristin says
Hi! Thank you so much for this recipe! I'm 7 years Paleo, a certified Primal Health Coach and pick my own blueberries, freezing as much as possible in their short window, so I can have them all year! These are outstanding muffins!! I only made a couple of small changes...I used grassfed ghee instead of coconut oil, maple extract instead of vanilla, duck eggs because that's what I usually bake with and added a ripe banana. They took about 30 minutes to bake and they're wonderful! Even right outta the fridge, they're still moist! I enjoy one every morning, as is, right outta the fridge, with my "bulletproof" coffee.
Think they'd turn out if I were to use arrowroot in place of the cassava? Or maybe even 50/50?
Thanks so much, again!!
★★★★★
Katie says
Hi! I'm so glad you enjoyed these muffins - your substitutions sound fantastic! I would not swap arrowroot for cassava flour entirely. Using 50/50 may work, but I'm not sure how much it will change the texture.