Go Back
PRINT
These light and fluffy Cassava Flour Blueberry Muffins make the perfect gluten and dairy free breakfast or snack! Pair these with a cup of bulletproof coffee or a mug of tea. Paleo never looked so good!

Paleo Cassava Flour Blueberry Muffins

These light and fluffy Cassava Flour Blueberry Muffins make the perfect gluten and dairy free breakfast or snack! Pair these with a cup of bulletproof coffee or a mug of tea. Paleo never looked so good!

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 6

INGREDIENTS

  • 3/4 cup cassava flour
  • 2 tbsp coconut flour
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 2 tbsp honey
  • 1/4 cup coconut sugar
  • 1/4 cup + 1 tbsp avocado oil
  • 1/4 cup full fat coconut milk
  • 1 teaspoon vanilla
  • 1/4 teaspoons cream of tartar
  • 1/2 cup blueberries, cleaned and patted dry

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. Line a muffin tray with 6 cupcake liners
  2. Sift together cassava flour, coconut flour, baking soda, and salt.
  3. In a separate bowl beat egg, honey, and sugar with an electric mixer until well creamed. Add avocado oil and continue to beat well, about 2 minutes. Stir in cream of tartar, vanilla, and coconut milk.
  4. Make a well in the dry ingredients and add in the wet, mixing well. Fold in the blueberries
  5. Spoon the batter into the muffin tins about 3/4 of the way full.
  6. Bake for 25 minutes, or until a knife comes out clean.