Cassava Flour Blueberry Lemon Muffins (Gluten Free)
These Cassava Flour Muffins are soft, fluffy and bursting with flavor! They are an easy and healthy breakfast, snack or even dessert. These gluten free blueberry lemon muffins are made with wholesome ingredients and come together in just 30 minutes!
Note: This recipe is sponsored by Otto’s Naturals. I regularly use and love their cassava flour. Thank you for supporting my blog!
Why You’ll Love This Recipe
- These muffins take only 30 minutes from start to finish.
- Their texture is moist, soft and fluffy!
- Try this delicious Lemon Blueberry Bread too!
- These cassava flour muffins are great for breakfast, snacks or dessert.
- These gluten free muffins are bursting with lemon blueberry flavor.
- They are Paleo, grain free, gluten free, and nut free.
- Check out these Vegan Chocolate Chip Muffins for another great idea!
Ingredients & Substitutions
Replace butter with coconut oil for a dairy free option.
For the granulated sugar, use coconut sugar or white sugar. Maple sugar and date sugar can work if absolutely necessary.
I do not recommend trying to substitute another flour. Cassava flour is unique in its flavor, texture and purpose.
Any dairy free milk works! Do not use canned coconut milk due to its thickness. Coconut milk from a carton is a great nut free and dairy free option. Use almond milk or cashew milk if you don’t need these muffins to be nut free.
One large lemon provides enough zest and juice.
Use fresh blueberries for best results. Use frozen blueberries only if necessary. Thaw and squeeze out all excess liquid from berries before folding into batter.
Baking with Cassava Flour
Cassava flour is made from the dried and peeled cassava root. Its texture, flavor, and weight is similar to traditional white flour.
Since cassava flour is so unique compared to other Paleo and gluten free flours, I do not recommend substituting it.
See this Everything You Need to Know about Cassava Flour guide for more information.
Other favorite cassava flour recipes include: Cassava Flour Brownies, Cassava Flour Cookies, Cassava Flour Pancakes, Cassava Flour Waffles, and Cassava Flour Banana Bread.
How to Make
Step 1
First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
Step 2
Whip butter and sugar for 1 minute.
Step 3
Then, add in all ingredients except blueberries.
Step 4
Once combined, fold in blueberries.
Step 5
Add batter to muffin liners. Fill almost to the top.
Step 6
Next, bake for 19 to 22 minutes or until toothpick inserted comes out clean.
Step 7
Finally, remove from oven and serve cassava flour muffins!
Expert Tips & Tricks
Cream butter and sugar for 1 minute. Beat until combined.
Add in remaining ingredients until cassava flour is completely mixed in. This batter will be thick!
Use fresh blueberries for best results.
How to Serve & Store
Serve muffins warm from the oven! They are also great at room temperature for up to 3 days.
Store covered at room temperature.
Freeze muffins for up to 2 months. Thaw before eating.
Frequently Asked Questions
Yes! Chocolate chips, raspberries, dried cranberries, or nuts would be great!
I do not recommend using another flour.
Cassava flour is sold at most grocery stores. In addition, it is sold on Amazon. I buy mine straight from Otto’s website.
Yes, but only use frozen blueberries if necessary. Thaw and squeeze out all excess moisture before use.
Yes! Freeze for up to 2 months.
You May Also Like
If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Cassava Flour Blueberry Lemon Muffins (Gluten Free)
Ingredients
- ½ cup butter, room temperature
- ¼ cup granulated sugar, see note
- 1 ⅓ cups Otto's Naturals – Cassava Flour
- 2 tsp baking soda
- 2 eggs
- 1 cup dairy free milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ cup blueberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
- In a stand mixer or mixing bowl, whip butter and sugar for 1 minute.
- Then, mix remaining ingredients except blueberries.
- Once combined, fold in blueberries. Batter will be thick.
- Add batter to each muffin liner. Fill almost to the top.
- Next, bake for 19 to 22 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven and serve!
Notes
- Coconut sugar or white sugar are best in this recipe. Date sugar and maple sugar can be a back up plan if needed.
- Maple, date and white sugar provide a lighter colored muffin, but coconut sugar is great for Paleo.
- Use coconut milk from a carton. Canned coconut milk is too thick for these muffins.
- Almond milk or cashew milk is a great option if you don’t need these muffins to be nut free.
- About 1 large lemon will produce the lemon zest and juice needed.
- Use fresh blueberries for best results.
- Frozen blueberries can be used if necessary. Thaw completely then squeeze out ALL excess moisture from berries before folding into batter.
- Store leftovers covered at room temperature for up to 3 days.
- Freeze for up to 2 months.
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25 Comments on “Cassava Flour Blueberry Lemon Muffins (Gluten Free)”
I was a little scared about how these would come out after reading some of the comments. But they came out so good! They’re fluffy and moist. It has the consistency of what you’d expect from something with gluten. I did omit and add in some ingredients. I didn’t use lemon zest, and I added apple pulp (I made apple juice earlier today). I also used semi-thawed wild blueberries and 200ml of coconut milk (Menina Portuguese brand. It comes in a glass bottle). I’m not dairy-free, so I used the Kerrygold Irish butter. I also used date sugar. I melted some of the butter in the microwave and poured it on top of the room temp butter, softened it, and made it easier to mix. I’m glad I found this recipe. Since I learned I’m gluten intolerant, I haven’t baked anything from scratch that actually tastes good and I enjoyed being able to do it again!
Thank you so much for the kind words, Steph! I am glad this recipe worked well for you – I will have to try those substitutions!
I put 1/2 cup sugar instead of 1/4. They tasted baking soda even with the sugar increase.. After 20 minutes cooking they were in an almost liquid form, it took 20 minutes more of cooking to get spongy muffins that hold together. The recipe probably works with another flour like wheat or mixed gluten free but not cassava.
I agree with other comments that this needed more sugar and blueberries and mine turned out with kind of an odd texture. Kinda rubbery.
How is butter Paleo?
Grass fed butter is considered Paleo. Feel free to use ghee.
I read through all the comments. I didn’t have coconut milk in a carton. So I used 1/4 cup of homemade a2 yogurt and 3/4 coconut water. I also upped some ingredients. I used 1/3 cup coconut sugar and 1 cup fresh blueberries. I baked in parchment paper cups. They came out just like the pictures and after letting them cool completely they came off the paper easier. Tasted great with a little butter yum!
I am glad they worked out well for you! Thank you for the feedback about which substitutions you made. Enjoy!
So many pages in these muffins yet the recipe doesn’t seem conceived by a seasoned baker or a baker who has a lot of experience with gluten free flours. Very much a disappointment Just a gummy mess. Also I cook very low sugar but 1/4 of a cup just isn’t enough for a muffin. Maybe a scone.
Thankyou for saying how the consistency of the batter should be-cassava flour can always produce varying results! Love them. The smell, the batter was fabulous and it made exactly the number indicated. I did use half LF natural yoghurt and half DF milk. Beautiful-Thankyou for sharing. It’s in my recipe book for future use 🙂
I am so happy to hear that! Thank you for taking the time to leave such a thoughtful review.
Disaster! I made these twice because they came out so greasy the first time I thought I must have measured out the ingredients incorrectly. Sadly not, the second batch were just as bad! What a waste of ingredients and if you’re using Otto’s flour like me it’s an expensive fail.
Hi Jayne! I am sorry to hear that these muffins did not work out for you.
Good muffins. Mildly sweet. Thats how I like them. Didnt come out of paper cups easily but that was the only down fall. Great way to use up fruit in the fridge. I was skeptical because all the other reviews were from a 48hr time period (could have been site owners friends lol)
Hi Kim! Thank you for making the muffins and taking the time to leave a detailed review. I really appreciate it! Maybe try spraying the muffin liners themselves to prevent sticking. Thanks again!