These blueberry cassava flour muffins are made with cassava flour, packed with fresh blueberries, sweetened with maple syrup and absolutely delicious! They have a dense, moist texture and sweet blueberry flavor. These muffins are grain free, paleo and nut free!
Blueberries have been my number one this summer. While I love them fresh and frozen, I also love them in baked goods like my blueberry banana bread and these blueberry cassava flour muffins.
These muffins are made with cassava flour, sweetened with maple syrup and loaded with fresh blueberries. They have a dense texture, but are moist and flavorful.
I love making a batch and eating one or two alongside breakfast. My kids don't typically like blueberries in baked goods, but these muffins have always been a hit.
Why You'll Love these Blueberry Cassava Muffins
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- gluten free, grain free and nut free - made with cassava flour instead of a wheat or nut based flour
- dairy free - these muffins use coconut oil instead of butter
- easy to make - a simple, one bowl muffin recipe that bakes in under 30 minutes
Ingredients
The full recipe can be found in the recipe card below, but here is an overview of what you'll need:
- cassava flour - I always use Otto's cassava flour. I find it to be the best quality cassava flour and I use it in all of my cassava flour recipes.
- baking powder - I make my own paleo baking powder to keep my recipes grain free
- baking soda - for the rise
- salt - enhances the flavors
- eggs - binds the ingredients. I do not recommend an egg substitute for these muffins, but feel free to check out my vegan cassava flour muffins for an egg free version.
- coconut oil - for texture. Butter would be the best swap, but a liquid oil should work too.
- water - to thin the batter.
- maple syrup - to sweeten the muffins
- vanilla extract - for flavor
- fresh blueberries - I recommend fresh, but frozen will work too.
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
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. You can learn more about cassava flour in my cassava flour guide.
Cassava flour is primarily carbohydrate. ¼ cup contains 28g of carbohydrate, 0g fat and 1g protein.
Yes, I use cassava flour in many of my paleo recipes. You can find all of my cassava flour recipes HERE.
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:
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.
Chantal Couture
Will definitely try this recipe! Blueberries are my favourites!
Katie
They're my favorite too! 🙂 Let me know how they turn out.
Theresa p
The batter was very crumbly, is it supposed to be?
Katie
No, the batter is thick but not crumbly (as shown in the process photo). Did you measure your cassava flour by weight? That can make a big difference.
Ryan
Love anything with blueberries! Will have to give this a shot!
Bonnie
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
Yay! I'm so happy to hear that 🙂 Thank you for sharing!
Bonnie
Made them AGAIN! I love how easy they are to make…and all in one bowl 🥰
Donna
Is tapioca flour the same as tapioca starch?
Katie
Yes
Jeanne Arvidson
looks yummy!
Stacy
I can’t have coconut is it ok to use avocado oil?
Katie
Yes, that swap should work!
Sydney
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
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
Thank you for sharing your substitutions! I'm happy to hear they turned out 🙂
Kelly Schroeder
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
I only recommend fresh blueberries. But it is really odd that the batch had inconsistent results. Not sure what happened there!
Amy
I was always told to never thaw frozen fruit if you are going to use frozen instead of fresh as it will remove all the natural moisture. Just coat frozen berries lightly with flour and use in place of fresh without defrosting.
Mary
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
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
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.
Melissa Muller
Made these and I read the comments 1st, so as to make them as delicious as possible. I added 1/4 c of maple syrup, and I made them egg free, using Flaxseed Meal 3TBSP to 3TBSP Water. Used 1/2 coconut oil & 1/2 ghee. They were pretty tasty for gluten, dairy & grain free muffins. I am sort of forced to eat this way because of health issues. So this has been one of the tastiest things I have had🙌.
Katie
Glad all your swaps turned out!
Michelle Chasse
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
Glad you like them! They're not supposed to be super sweet but you can add more sugar if you want.
Traci
Do you think flax eggs would work?
Katie
No, I think the muffins will be gummy without eggs.
Ursula
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
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.
Stephanie
I used Otto’s cassava flour, I didn’t know it would make them think and yucky! What is it with Otto’s cassava flour that’s so different ?
Dorothy
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
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
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
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
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
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
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.
Natalie
I’ve made these muffins several times now and I absolutely love them! This is such a great recipe! My husband and parents also love them. We all LOVE that they are not too sweet! I make them with maple syrup, Otto’s cassava flour, and bake in paper liners in aluminum cupcake tins. I have used frozen blueberries every time (ones that I have picked at a local farm) and they have turned out absolutely wonderful after baking for 25 min. Thank you for this fantastic recipe!
Katie
Natalie - thank you so much for leaving a detailed review! I'm so glad that you and your family enjoy these muffins. I like that they're not overly sweet too 🙂
Amber
These were sooo good! I was a little skeptical because of the comments but they turned out great. I used muffin liners and the muffins kinda stuck to them so I’ll prob just put them directly in the muffin pan next time but mannn these are good. Yes they aren’t super sweet but they aren’t cupcakes. They satisfy the muffin, bready, treat craving but I don’t feel awful after eating them. I used maybe a tablespoon of honey and that made them perfect!
Katie
Oh wonderful! I'm so glad you enjoyed them 🙂