Gluten Free Blueberry Muffins (made with cassava flour!)

Say good morning to your new favorite breakfast! These classic blueberry muffins are both gluten and grain free thanks to cassava flour. This recipe requires only 10 minutes of prep and 20 minutes in the oven – perfect for breakfast on the go or as a side to a big brunch. Cassava flour gives these gluten free blueberry muffins their hearty moist textures with bursts of fresh blueberries!

gluten free blueberry muffins in a bowl with bite taken outPin this recipe for later!

I’ve been on a serious baking kick lately. I think it’s all the down time at home during our stay at home order. And baking has always been very therapeutic for me. So naturally, I’ve been baking a lot.

Last year, I developed this recipe for Otto’s Naturals and never officially shared it with you and I am thrilled to do so today!

I’ve also been testing other cassava flour muffin recipes that will be hitting the blog soon; but for now, I hope you love these…

CLASSIC GLUTEN FREE BLUEBERRY MUFFINS

gluten free blueberry muffins in muffin tin with striped napkin

What is cassava flour? And where does it come from?

Cassava flour is a light, sweet, nutty flavored flour that is make from peeling, drying, and grinding down the cassava root. It is naturally gluten and grain free; and it a great option for those with nut allergies as well! 

Cassava roots are tubers or small root vegetables. They are very common in Latin American cuisine and can be eaten in many forms – boiled, baked, steamed, grilled, smashed, fried, make into chips and more! 

Cassava flour boasts many wonderful qualities; my favorite is that it is the closest to wheat flour in baking! If you are using cassava flour for the first time, start with a simple 1:1 swap of the wheat flour the recipe calls for.

Where can you buy cassava flour?

Luckily for us, cassava flour is becoming more mainstream. Most often you can find it in health foods stores and online! And it is also available in some Whole Foods. Just make sure to call ahead or use a store locator to make sure before you head to the store.

My absolute favorite brand can be shopped in store, or you can find them online:

single gluten free blueberry muffin on marble counter

I based this cassava flour muffin recipe on this recipe from Paleo Running Mama. With a bunch of ingredient substitutions, I fell head over heals in love with this flour.

Let’s take a look at what makes these cassava flour muffins so fab:

  1. Cassava flour makes these muffins gluten free AND grain free.
  2. All natural sweeteners – banana or applesauce and a little maple syrup!
  3. Added blueberries to sneak in some extra nutrients and give us that burst of flavor.
  4. They are so simple to make – only 10 minutes of prep time!

close up of gluten free blueberry muffins in a bowl with bite taken out

Here is what you need to make this gluten free blueberry muffin recipe:

(Note: full Ingredient List is provided in the Recipe Card, at the end of this post.)

  • Wet ingredients: eggs, applesauce, plain greek yogurt, fresh lemon juice, pure vanilla extract, and pure maple syrup
  • Dry ingredients: cassava flour (I prefer Otto’s!), baking powder and soda, salt
  • Fresh blueberries, of course!

How do you make these cassava flour blueberry muffins? Easy! 

(Note: full Recipe Directions is provided in the Recipe Card, at the end of this post.)

Prep your oven and muffin pan. Preheat your oven to 350 degrees F and spray a 12-cup muffin pan with non-stick spray or line with parchment liners.

Mix your wet ingredients. In a large bowl, whisk together the eggs, applesauce, yogurt, lemon juice, vanilla extract, and maple syrup until smooth.

And in your dry ingredients. Fold it in! In a separate bowl, combine the cassava flour, baking powder, baking soda and salt, then gently stir the dry mixture into the wet until just combined. Fold in the blueberries, then fill parchment liners nearly to the top to make 12 muffins.

Bake your muffins. Bake in the preheated oven for 22-25 minutes or until muffins rise and toothpick inserted in the center of one comes out clean. Cool on wire racks before serving.

close up gluten free blueberry muffins in muffin tin

You are seriously going to love these! And if you are looking for other healthy muffins recipes, make sure to check out my Apple Cinnamon Protein Muffins (one of my most viewed recipes!), Dark Chocolate Zucchini Muffins, and my AIP Tigernut Flour Zucchini Muffins!

But for now, let’s stick with these Gluten Free Blueberry Muffins with Cassava Flour!

If you make these or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature so that I can see!

Print
gluten free blueberry muffins in a bowl with bite taken out

Gluten Free Blueberry Muffins (made with cassava flour!)

  • Author: Ellie
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Diet: Gluten Free

Description

Say good morning to your new favorite breakfast! These classic blueberry muffins are both gluten and grain free thanks to cassava flour. This recipe requires only 10 minutes of prep and 20 minutes in the oven – perfect for breakfast on the go or as a side to a big brunch. Cassava flour gives these gluten free blueberry muffins their hearty moist textures with bursts of fresh blueberries!


Scale

Ingredients

3 eggs

1 cup applesauce, unsweetened*

¼ cup plain greek yogurt

1 Tablespoon fresh lemon juice

2 teaspoon pure vanilla extract

1/4 cup pure maple syrup

1 1/2 cups cassava flour (I prefer Otto’s!)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries


Instructions

  1. Preheat your oven to 350 degrees F and spray a 12-cup muffin pan with non-stick spray or line with parchment liners.
  2. In a large bowl, whisk together the eggs, applesauce, yogurt, lemon juice, vanilla extract, and maple syrup until smooth.
  3. In a separate bowl, combine the cassava flour, baking powder, baking soda and salt, then gently stir the dry mixture into the wet until just combined. Fold in the blueberries, then fill parchment liners nearly to the top to make 12 muffins.
  4. Bake in the preheated oven for 22-25 minutes or until muffins rise and toothpick inserted in the center of one comes out clean. Cool on wire racks before serving.

Notes

* If you do not like applesauce, you could also use 1 cup mashed banana.

** You can also bake this batter in a donut pan! Bake for 13-15 minutes or until donuts rise and toothpick inserted in the center of one comes out clean.

Keywords: cassava flour, muffins, breakfast recipe

Don’t forget to pin this recipe for later!

gluten free blueberry muffins in a bowl with text overlay

Get your copy of One Bite Might Kill Me

Get my top 3 tried and true ways I deal with friends and family who question my food choices and recipes you can bring to the table that everyone will love!

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.