Gluten free cassava flour blueberry muffins

Gluten free blueberry muffins

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Prep: 10 Minutes  I Bake time: 15-25 Minutes   I Serving 8-10 Muffins

1¼ cups  Cassava Kitchen’s Cassava flour
½ cup granulated sugar 
¼ teaspoon fine sea salt 
2 teaspoons baking powder
⅓ cup vegetable oil; canola or avocado
1 large egg
⅓ cup milk; dairy (non-dairy: use Oatley)
1¼ teaspoons vanilla extract
7 ounces fresh blueberries

Muffin paper cups


  1. Preheat the oven and set temperature to 400 degrees Fahrenheit. Line muffin baking pan with 10 muffin cups.

  2. Add the flour, baking powder, salt and sugar in one bowl and mix well together. 
  3. In a glass measuring cup add the egg, oil and milk and vanilla extract. Whisk all together to combine. 
  4. Add the wet mixture to the dry ingredients. Use a spatula to mix all together until the batter is thick. Make sure not to over mix. The batter needs to remain thick. 
  5. Add the blueberries and fold in with batter.


  1. Divide the batter between muffin cups. 
  2. Bake muffins for 15 to 20 minutes. 
  3. Transfer to a cooling rack. And enjoy!

Pro tip: To check whether the muffins have baked all the way through, insert a toothpick into the middle of a muffin. If it comes wet and sticky, bake for another 5 minutes. If it comes out with crumbs, your muffins are ready.

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Looking for a flaky pie crust recipe with the cassava flour

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