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Cassava flour blueberry muffins in muffin pan

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!
5 from 10 votes



  • 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: 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