cassava flour muffins

Cassava Flour Muffins Recipe with Blueberries (Gluten Free)

Cassava flour muffins are soft, fluffy, and filled with juicy blueberries. They are easy to make, ready in 30 minutes, and a perfect gluten-free snack, dessert, and even breakfast.

These muffins are gluten-free, grain-free, and Paleo. Cassava flour makes the muffins soft and moist.

Cassava flour is a healthy substitute for wheat flour and is made from the root of cassava. It is rich in carbohydrates, and minerals. It is used in baking to make bread, muffins, and more.

Cassava flour makes the muffins dense and chewy so you cannot use it to make all baked goods. For example, I tried making cookies with flour and they fell apart, while some were very hard. But for muffins, I have to say, cassava flour is the best alternative to wheat flour.

cassava flour muffins recipe

Unlike coconut flour, and other substitutes, cassava flour is mild in flavor, and resembles a lot with wheat flour. So, this is great for those who want to avoid nut flour in baking.

When I tried this recipe, it made moist muffins, and they were chewy, but not gummy. They are crusty on the outside, with a moist inside filled with blueberries.

The juice of the blueberries brings the muffins together, making them super moist, rather than dry.

Why you should try this recipe

This recipe is not only delicious but also quick and easy to make.

  • From start to finish, it only takes around 30 minutes, and no more.
  • It yields moist, soft, and fluffy muffins.
  • These muffins are great for breakfast, dessert, or even snacks.
  • They are paleo, gluten-free, and nut-free.
easy cassava flour muffins recipe

Key Ingredients

  • 1 1/3 cup cassava flour
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tbsp baking soda
  • 1 cup dairy-free milk (coconut milk)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup blueberries
  • 1 tsp lemon juice

Tips and Variations in the Recipe

Feel free to change the recipe in terms of flavor if you want. Instead of blueberries, you can use chocolate chips, dried cranberries, or any kind of nuts.

If blueberries are your choice of addition, then I recommend getting fresh berries. If they are not available, you can use frozen berries as well. However, make sure to properly thaw them and squeeze out all the excess moisture before adding them to the batter.

If you have an electric mixer, I recommend using it to make a fluffy batter. Make sure to mix sugar and butter for 1 minute for the best results. You can manually whisk the batter as well.

You can also use apple cider vinegar instead of lemon juice. But I personally like lemon juice and zest as it pairs well with blueberries.

Avoid over-baking the muffins. To make sure they are not overbaked, check the muffins after 15 minutes in the oven by using a toothpick.

blueberry cassava flour muffins recipe

Try Other Recipes

blueberry cassava flour muffins recipe

Gluten-Free Blueberry Cassava Flour Muffins

Muffins made with cassava flour are moist, fluffy, and bursting with blueberry flavor. These gluten free muffins are great for breakfast and snacking.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 155 kcal


  • 1 1/3 cup cassava flour
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tbsp baking soda
  • 1 cup dairy-free milk coconut milk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup blueberries
  • 1 tsp lemon juice


  • Preheat the oven to 350F, and line the muffin tray with paper liners.
  • In a mixing bowl, whip butter and sugar for 1 minute.
  • Add the remaining ingredients except for the blueberries, and combine everything.
  • When the batter is ready, add blueberries and gently fold with a spatula.
  • Fill the muffin tray with batter and fill almost to the top.
  • Bake in the oven for 20 minutes or until the muffins are baked and the toothpick comes out clean.
  • Remove from the oven and serve.


    • You can substitute white sugar with coconut sugar, maple sugar, or date sugar as well.
    • For this recipe, I recommend using coconut milk. Make sure to use the milk from a carton, and not canned milk because it’s too thick.
    • Use fresh blueberries for the best results. If you are using frozen berries, make sure to thaw them properly and squeeze all the excess moisture before adding in the batter.
    • Leftover muffins can be stored in the refrigerator for 3-4 days and can be frozen for up to 2 months.
Keyword blueberry, blueberry muffins, breakfast muffins recipe, gluten free muffins, muffins recipe, paleo

Nutrition Facts

Serving: 1 muffin

Calories: 155kcal Carbohydrates: 17g
Protein: 2gFat: 10g
Cholesterol: 48mgSugar: 6g

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