Get the Recipe: Cassava Flour Blueberry Lemon Muffins (Gluten Free)
These cassava flour muffins are bursting with lemon blueberry flavor! They are easy to make and great for breakfast, a snack or even dessert. These gluten free blueberry lemon muffins are also nut 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.
Calories: 155kcal, Carbohydrates: 17g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 271mg, Potassium: 50mg, Fiber: 1g, Sugar: 6g, Vitamin A: 357IU, Vitamin C: 3mg, Calcium: 55mg, Iron: 1mg