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!
- 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.
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.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
Whip butter and sugar for 1 minute.
Then, add in all ingredients except blueberries.
Once combined, fold in blueberries.
Add batter to muffin liners. Fill almost to the top.
Next, bake for 19 to 22 minutes or until toothpick inserted comes out clean.
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.
Yes, but only use frozen blueberries if necessary. Thaw and squeeze out all excess moisture before use.
Yes! Freeze for up to 2 months.
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Get the Recipe: Cassava Flour Blueberry Lemon Muffins (Gluten Free)
- 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!
- 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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