These light and fluffy Cassava Flour Grain Free Blueberry Muffins make the perfect gluten and dairy free breakfast or snack! Pair these with a cup of bulletproof coffee or a mug of tea. Paleo never looked so good!
Grain-Free Blueberry Muffins
Blueberry muffins are my ultimate weakness. Give me a bowl of curry or a grilled salmon salad and I’m usually a happy girl, but blueberry muffins turn me into a carb lover in a matter of seconds. I don’t stand a chance. And I mean can you blame me? They’re the OG classic muffin that we all grew up with (or I grew up at least trying to make gluten-free versions of.)
I’ve tried so many gluten-free muffin recipes over the years but have yet to find one that I really liked. They’re usually either too eggy, too greasy, or too dense. But these muffins? They’re everything I’ve been waiting for, while still staying 100% gluten and grain free. Honestly? It’s the cassava flour that makes all the difference. So many gluten free muffins are made with all almond meal/butter or all coconut flour which are great ideas, but tend to be heavy on the gut, and don’t give a great texture. I love how light and fluffy cassava flour makes paleo baked goods!
I first came across this magic muffin formula while I was creating my beloved apple crumb muffins and realized a few tweaks would make the perfect paleo blueberry muffin; and they didn’t disappoint! I’ve made these maybe 6 times just to be sure. So I’m just going to forewarn you… these grain-free blueberry muffins are highly addicting. And because they are so easy to make, I won’t be surprised if you make them 6 times as I did!
Ingredients you’ll need for Gluten-Free Blueberry Muffins:
- Cassava flour: this is my favorite gluten free flour! You can find it in most stores now.
- Coconut Flour: I find this helps my cassava flour go further and gives a tighter crumb to baked goods.
- Coconut sugar: a lower inflammatory sugar option that I use in most of my baking.
- Cream of tartar: this helps make up for the lack of baking powder.
- Baking soda: for that fluff factor.
- Avocado oil: I’ve used coconut oil and they still come out well, but I prefer this texture.
- Honey: adds moisture and a little more sweetness to the muffins
- Egg: for obvious baking reasons — remember to use room temp eggs!
- Full fat coconut milk, or another non-dairy milk such as almond milk
- Blueberries: wouldn’t be blueberry muffins without them!
Tips for the fluffiest Cassava Flour Blueberry Muffins:
- Make sure your eggs are room temperature!
- Don’t pack your cassava flour too much when you’re measuring or the batter may be too dry.
- Don’t overmix! Lightly fold your blueberries in at the end before scooping them into your muffin tins.
- Use parchment baking cups for best results.
How many blueberry muffins does this make?
This is a small batch that makes 5-6 medium size blueberry muffins, but you can easily double this if you want to go all in!
Paleo Cassava Flour Blueberry Muffins
These light and fluffy Cassava Flour Blueberry Muffins make the perfect gluten and dairy free breakfast or snack! Pair these with a cup of bulletproof coffee or a mug of tea. Paleo never looked so good!
- 3/4 cup cassava flour
- 2 tbsp coconut flour
- 1/2 teaspoon baking soda
- 1 large egg
- 2 tbsp honey
- 1/4 cup coconut sugar
- 1/4 cup + 1 tbsp avocado oil
- 1/4 cup full fat coconut milk
- 1 teaspoon vanilla
- 1/4 teaspoons cream of tartar
- 1/2 cup blueberries, cleaned and patted dry
Preheat oven to 325 degrees Fahrenheit. Line a muffin tray with 6 cupcake liners
Sift together cassava flour, coconut flour, baking soda, and salt.
In a separate bowl beat egg, honey, and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 2 minutes. Stir in cream of tartar, vanilla, and coconut milk.
Make a well in the dry ingredients and add in the wet, mixing well. Fold in the blueberries
Spoon the batter into the muffin tins about 3/4 of the way full.
Bake for 25 minutes, or until a knife comes out clean.