Vegan Cassava Flour Blueberry Mini Muffins (grain-free)

Vegan cassava flour blueberry mini muffins are a breeze to make and bliss to eat! Lightly sweet and bursting with blueberries, they are grain-free, gluten-free, nut-free, seed-free, and made in one bowl.

Vegan Cassava Flour Blueberry Mini Muffins

My freezer is packed with bags of blueberries, all picked (n sweltering summer heat) from a local blueberry farm (yes indeed, blueberry farms in Texas!). Now it’s time to start using them in the air-conditioned splendor of my kitchen.

My choice of bake? Mini muffins made with cassava flour.

I like cassava flour a lot. Made from the root of the cassava plant, it is naturally gluten-free, grain-free, and has a neutral flavor that is equally delicious in sweet and savory bakes.

But…I’m still learning to love cassava flour. It has unique quirks, all of which I’m still trying to master. The only way to get there is by doing more of my favorite thing: experimental baking.

That’s exactly what I’ve done here by creating Vegan Cassava Flour Blueberry Mini Muffins.

Why are these Mini?

I am all for full size muffins, but this particular recipe (grain-free, vegan, full of blueberries) does not work unless made in miniature. Trust me, I’ve tried; the centers do not set properly, even after an extended baking time. (This is all about the continued learning curve with vegan cassava flour experiments I mentioned above.)

If you do not have a mini muffin pan, I have options for using a baking sheet or your regular size muffin tin (still made mini) in the FAQ section near the bottom of the post.

Virtues of These Mini Muffins

• Vegan (no egg, no dairy)
• Oil-free
• Grain-free
• Gluten-free
• Nut-free
• Seed-free
• Made in 1 bowl
• Low in sugar
• 53 calories each
• Perfectly portable (for breakfasts and snacks on the go)

Ingredients to Make the Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

Here is what you will need to make a batch of these mini muffins:

• Cassava flour
• Coconut flour
• Coconut sugar (I have options for alternatives in the recipe card)
• Baking powder
• Salt
• Unsweetened applesauce OR mashed very ripe banana
• Water OR nondairy milk of choice
• Vanilla extract
• Blueberries (fresh; see my notes for using frozen berries)

Step by Step Directions to Make Vegan Cassava Flour Blueberry Mini Muffins

Step 1: Prep the Mini Muffin Tin & Preheat the Oven

Preheat your oven oven to 325F (160C). These muffins bake at a lower temperature than many traditional muffins to ensure even baking in the absence of eggs and grains. Spray all 12 cups of a mini muffin tin with nonstick cooking spray, or lightly oil/grease.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl (you will only need one!), whisk together all of the dry ingredients–the cassava flour, coconut flour, coconut sugar, baking powder, and salt–until combined.

Step 3: Add the Wet Ingredients

Add the applesauce (or mashed bananas), water, and vanilla to the bowl of dry ingredients. Stir until completely blended. The mixture will be fairly thick. It is more like a cookie dough than muffin batter.

Step 4: Add the Blueberries

Gently stir in the blueberries, being careful not to crush them. If a few get crushed, it’s ok. Your muffins will have a minimal purple tie-dye effect, but they will still be delicious.

Step 5: Portion into Prepared Mini Muffin Cups

Divide the dough/batter equally between the prepared mini muffin cups, smoothing the tops.

Step 6: Bake!

Bake the mini muffins in the preheated oven for 18 to 21 minutes until golden brown and firm to the touch. These muffins do not rise much, but they do expand to the edges of the muffin cups..

Allow the muffins to cool in the mini muffin tin for 5 minutes. Run a knife around the edges of each cup to loosen the muffin. Remove to a cooling rack and cool completely.

Let the munching, brunching, snacking and packing commence!

Storage for the Mini Muffins

The muffins store well, so go ahead and make a double batch. Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 3 months.

Happy baking!

FAQ

Q: What is the best way to measure cassava flour and coconut flour?

A: Both flours used in this recipe are tricky to measure when using measuring cups. It is easy to overpack the cups (the flours are very, very light). This can wreak havoc on the results (think dry and crumbly muffins).

I strongly urge weighing the flours with a small kitchen scale for precise, accurate results, every time. 90 grams is always 90 grams, but 3/4 cup can range from 80 to145 grams depending on how it is spooned into the measuring cup.

If using measuring cups, stir the flour before measuring and then very lightly spoon the flour into the measuring cup.

Q: Do you have tips for using frozen blueberries?

A: Yes! I find that fresh blueberries that have been frozen (by you) work best. Pre-packaged frozen blueberries will certainly work too, but they can be a bit leaky (with juice) when thawed (due to some blueberries bursting before freezing). As such, they may streak some of the batter with their juices.

I do not advise using the berries while still frozen. Instead, defrost the berries for 10 to 15 minutes until mostly, but not entirely thawed.

Q: Can other fruits and berries be used in place of the blueberries?

A: Yes! Consider using such fruits as blackberries, raspberries, diced apple, or diced stone fruit. I do not advise using strawberries (due to their high water content).

Q: I do not have a mini muffin pan. What can I use in it’s place?

A: I have two solutions. First, drop 12 equal mounds of the muffin batter/dough onto a sprayed or greased baking sheet. Second, drop the 12 small portions of muffin batter/dough into the cups of a standard size muffin tin (sprayed or greased cups). For either option, bake for roughly the same time, at the same temperature as the mini muffin tin version.

Q: Can I use something other than cassava flour? And can I leave out the coconut flour?

A: I’m sorry, but there are no simple substitutions for the flours. Cassava flour and coconut flour are highly particular (in terms of their use). They are the only flours (both are needed) that will work for this particular recipe. However you are always welcome to experiment!

I have a slew of other muffin recipes (including minis!) on my site (all vegan, all gluten-free, and many grain-free, too) using a range of flour (or no flours at all). Simply type “muffin” into the search bar.

More Vegan Gluten-Free Blueberry Recipes to Love:

• Vegan Blueberry Muffin Bars (gluten-free
• Blueberry Quinoa Oat Muffins (gluten-free, oil-free, vegan)
• Grain-Free Blueberry Baked Porridge {vegan, keto option)
• Vegan Blueberry Oat Mug Muffin {gluten-free, oil-free}
• Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}
• Overnight Blueberry Chia Seed Pudding (vegan, no added sugar)