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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Delicious and easy to make. Fresh blueberries added moisture and sweetness which was delightful. Overall the muffins were not too sweet and we enjoyed them very much. Thank you for a great recipe!
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They came out perfect and delicious! I used lightly greased silicone muffin liners and the muffins slipped right out. Thank you for sharing your recipe!
Gave these a 3 star rating because the stuck to the paper liners really bad. I never throw away what I make no matter what too expensive to do that. The taste was good only subs I made was used whole milk instead of coconut as did not have any and I used dehydrated strawberries for the blueberrys(the taste was great). The batter was very thick and the muffins seemed a little dry but had good flavor. May have to try them again and maybe spray the liners with oil so they won’t stick.
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I think with frozen blueberries these are a little soggy but I made them again w/o the blueberries and instead put a teaspoon of jam in the middle for my kids to give them the joy of a muffin surprise like I used to eat as a kid. We all loved them this way! Cassava flour isn’t for everyone as it has a unique flavor but we have all acquired the taste and my kids grew up with it in the mix.
Not sure what went wrong but I just ended up with muffin goo! They looked right when they came out of the oven but then just sank and resemble glue when eating them. Probably an error at my end.
These were delicious! I followed the recipe exactly and we cannot stop eating them!! So great to find a delicious recipe with Casava flour! Thank you! This one is a keeper
This was the most delicious muffins i have ever had! Definitely will make again!!!