These classic blueberry muffins have a hearty and moist texture thanks to cassava flour and are bursting with flavor and juicy blueberries! They’re grain free, nut free, dairy free and paleo, family approved, and great for breakfasts and snacks!
This is the first of four nut free paleo baking recipes that I’ll be sharing over the next couple of weeks – and three of those recipes feature cassava flour – a grain free and nut free flour made from cassava root.
I’ve used cassava flour before in this banana bread, these truffles, and in the breading for my crispy chicken tenders, but hadn’t experimented with it as much as I would’ve liked to.
But, I’ve gotten tons of requests over the past several months for more cassava flour recipes from readers needing to avoid almond flour who’ve heard great things about cassava. So, I was inspired – and in my few weeks of experimenting, I’ve definitely learned a lot!
The truth (from my experience) is that cassava flour can be great, but it’s also pretty tricky.
When I first learned about it years ago, I was under the impression that it could be a 1:1 replacement for wheat flour. I quickly learned that a.) it’s not and b.) it has mysteries and quirks that are all its own.
First, cassava flour does resemble wheat flour in appearance, weight, and flavor. However, the texture it lends after baking is very different.
Breads and muffins can feel dense and chewy (which is why cassava is great whenever you want “chew”) and cookies can fall apart, melt, or be rock solid with seemingly small differences in measurements and method.
Cassava flour is probably not for everyone or all recipes – that’s for sure. BUT (and a big BUT here) it CAN be a rewarding nut free + grain free alternative to baking with coconut flour all the time – which is what you’ll probably find yourself doing if you need to avoid nuts.
As opposed to the gritty, extremely dense, and, well, coconutty-ness of coconut flour, cassava flour is smooth and extremely mild in flavor. Flavor wise, it really DOES seem to resemble good ‘ol wheat flour!
And of course, for those who need to avoid coconut AND nuts, this flour can truly be a baking miracle! These blueberry muffins for example, knocked my socks off, for real.
The texture is hearty yet moist, with just enough “chew” without being gummy. They’re sort of crusty on the outside (in a good way – think muffin top) and soft on the inside.
I used applesauce, coconut milk and lemon juice to lighten up the texture and flavor while keeping them moist. The juicy blueberries tie it all together, making these muffins pretty much as perfect as grain free + nut free baking can be!
Also, I did not use another flour in combination with cassava here – it stands alone and does a great job. I do often combine flours to get great texture in my paleo muffins and breads, but I wanted to keep this one simple and stick to cassava.
Luckily – it worked out and these blueberry muffins are not only delicious, but quick and easy to make as well!
I hope you’re ready to get started and I know you enjoy! Now, let’s get out ovens preheated and get started!
Classic Blueberry Muffins with Cassava Flour {Paleo, Nut Free}
Classic Blueberry Muffins with Cassava Flour {Paleo, Nut Free}
These classic blueberry muffins have a hearty and moist texture thanks to cassava flour and are bursting with flavor and juicy blueberries! They're grain free, nut free, dairy free and paleo, family approved, and great for breakfasts and snacks!
Ingredients
- 3 eggs
- 3/4 cup applesauce unsweetened
- 1/2 cup organic coconut milk full fat, blended
- 1 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup organic coconut sugar or maple sugar
- 1 1/2 cups cassava flour
- 1 tsp baking powder *Or make your own, see below
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
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Preheat your oven to 350 degrees F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.
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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.
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Bake in the preheated oven for 20 mins or until muffins rise and toothpick inserted in the center of one comes out clean. Cool on wire racks before serving. Enjoy!
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
What I Used To Make My Classic Blueberry Muffins with Cassava Flour:
Want More Nut Free Paleo Baking Recipes? Try One of These!
Blueberry Lemon Muffins with Coconut Flour
Banana Blueberry Breakfast Bread
Double Chocolate Chip Banana Bread
Coconut Flour Chocolate Chip Cookies
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Can you please clarify the instructions about the baking powder substitute? If I do use the substitute recipe with baking soda and cream of tartar, do I also need to add the portion of baking soda listen in recipe? It’s not clear from your “total” statement if that includes other baking soda in the recipe. Thank you.
I was looking forward to trying this since I have a tree nut allergy and have struggled with cassava flour baking in the past. I only saw the other comments after I made it and was surprising because for me, the consistency turned out literally perfect. Light, but moist and not gummy. I had to cook for 5 minutes longer in my oven before they came out clean and I added about half the called for amount of coconut sugar. Fantastic recipe!!
Loved them! I swapped the blueberries for strawberries because it was what I had. How long do these keep?
Disappointed that I had to throw these out. I suspect three things went wrong for me. One, I accidentally switched the amounts of applesauce and coconut milk – totally on me. So, used 1/4 cup extra coconut milk and 1/4 less applesauce. Thought it might still turn out since total amt of liquid was still balanced. Two, I used the canned full cream coconut milk vs the 2L coconut milk drink, which may have been wrong. Three, the amount of flour should (as suggested by other reviewers) probably go by weight. Mine turned out like bricks. The taste was there but texture was a big flop for me. Disappointed I had to throw away all those expensive ingredients and anti climactic for my excited 5 year old who helped me make them : ( Suggest to clarify the flour in weight and the type of coconut milk.
I made this recipe and they turned out to be delicious!! The only issue I had was the muffins sticking to the muffin cups. I use the same type of cassava flour; they can vary quite a bit from one brand to another. I usually sift with a large spoon in the bag, then spoon the flour into my measuring cup, last of all slide the straight end of a table knife across the top to take off excess flour. This seems to help get the correct amount. Thanks for a great blueberry muffin recipe!
I wish I had read the reviews before using this recipe. They came out really spongie and too moist, and I had to bake them for 30 minutes just to get them passable. I was making them for a gift. Now I have to start over.
Please weigh your 1 1/2 cups cassava flour and include the weight measurement in the recipe! Different brands vary quite a bit in density, and you have such mixed reviews on this recipe. It would really help people get consistent results.
Keep the rendered fat in the skillet and lower heat to med. Add beef to skillet and sprinkle with the salt and seasonings. Brown, breaking up lumps with a spatula.
I was unable to try making it, as I’m allergic to all derivatives of coconut. I’m trying out cassava flour to replace coconut flour and am upset that these “nut free” recipes rely on coconut products.
Delicious and easy to make.