Cassava Flour Blueberry Lemon Muffins (Gluten Free)
User Reviews
4.7
Cassava Flour Blueberry Lemon Muffins (Gluten Free)
Description
Cassava Flour Blueberry Lemon Muffins offer a grain-free muffin option using cassava flour, which gives a dense but tender texture. Butter and sugar are creamed to incorporate air initially, and then eggs, dairy-free milk, lemon zest & juice, baking soda, vanilla, and cassava flour are combined to make a firm batter. Fresh blueberries are folded in last to distribute evenly without mashing.
The batter fills muffin liners close to the top to create a substantial size. Baking at 350°F for about 20 minutes yields muffins that are set inside with a slight golden crust. Inserting a toothpick to check doneness ensures they are not overbaked. The lemon adds brightness while blueberries contribute a fresh juicy sweetness.
These muffins make a good breakfast treat or snack, suitable for gluten sensitive eaters and those avoiding grains. Their moist crumb pairs well with coffee or tea. Using coconut or other plant milks keeps the recipe dairy-free.
Notes recommend choosing suitable sugar types for paleo or regular sweetening, preferring carton coconut milk to avoid thickness, and fully draining thawed frozen blueberries to prevent soggy muffins. Leftovers can be stored at room temperature or frozen for longer keeping.
Ingredients
- ½ cup butter room temperature
- ¼ cup granulated sugar see note
- 1 ⅓ cups cassava flour Otto's Naturals
- 2 tsp baking soda
- 2 egg
- 1 cup dairy-free milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ cup blueberries
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
- In a stand mixer or mixing bowl, whip butter and sugar for 1 minute.
- Then, mix remaining ingredients except blueberries.
- Once combined, fold in blueberries. Batter will be thick.
- Add batter to each muffin liner. Fill almost to the top.
- Next, bake for 19 to 22 minutes or until a toothpick inserted comes out clean.
- Finally, remove from oven and serve!
Notes
- Use coconut sugar or white sugar for best results; date or maple sugar can substitute if needed.
- Canned coconut milk is too thick; use carton coconut milk or plant milk alternatives.
- Almond or cashew milk can be used if nut allergies are not a concern.
- Use about 1 large lemon for zest and juice.
- Fresh blueberries are preferred; if using frozen, thaw and squeeze out all extra moisture before adding to batter.
- Store muffins covered at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 271mg | 11% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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