Cassava Flour Blueberry Muffins

Cassava Flour Blueberry Muffins

A classic with bursting flavour of blueberries and lemon zest, you are going to love these gluten-free blueberry muffins.


  • ½ cup oil of choice (or dairy-free butter or regular butter, melted and cooled)
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract 
  • Zest from one small lemon
  • 1 ¾  cups Cassava Flour 
  • ½ teaspoon salt
  • 2 teaspoons gluten free baking powder 
  • ½ cup dairy-free milk
  • 1 ½ cups fresh or frozen blueberries


  1. Preheat the oven to 180°C. Line a muffin tin with papers; set aside.
  2. In a large mixing bowl, mix oil and sugar with an electric mixer.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla and lemon zest and mix until combine.
  5. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
  6. Add to the wet mixture, alternately with the dairy-free milk.
  7. Fold in blueberries.
  8. Fill each paper liner about ⅔rds full.
  9. Bake for 30-35 minutes, or until the center is set.
  10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
  11. Store in a container for up to 4 days at room temperature.

Enjoy this gorgeous recipe adapted from Gluten Free Palate xx

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