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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!
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.
Calories: 155 kcal , Carbohydrates: 17 g , Protein: 2 g , Fat: 9 g , Saturated Fat: 5 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 2 g , Trans Fat: 1 g , Cholesterol: 48 mg , Sodium: 271 mg , Potassium: 50 mg , Fiber: 1 g , Sugar: 6 g , Vitamin A: 357 IU , Vitamin C: 3 mg , Calcium: 55 mg , Iron: 1 mg