Description

Paleo blueberry muffins made with cassava flour and fresh blueberries. Perfect for a healthy, grain free breakfast or snack.

Ingredients

Scale

150g cassava flour (1 cup + 3 Tbsp)*
1 tsp paleo baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup melted coconut oil
1/4 cup warm water
3 Tbsp maple syrup**
1 tsp vanilla extract
3/4 - 1 cup fresh blueberries

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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.