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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.
Table of Contents
- Vegan Cassava Flour Muffins
- Why are these Mini?
- Why You’ll Love Cassava Flour Blueberry Muffins
- Ingredients to Make the Muffins
- Step by Step Directions to Make Vegan Cassava Flour Blueberry Mini Muffins
- Storage for the Vegan Cassava Flour Muffins
- Ingredient Substitutions
- Frequently Asked Questions (FAQ)
- Related Recipes
- Vegan Cassava Flour Blueberry Mini Muffins Recipe
Vegan Cassava Flour 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. The centers do not set properly, even after an extended baking time.
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.
Why You’ll Love Cassava Flour Blueberry Muffins
- Vegan (egg-free, dairy-free)
- Oil-free
- Grain-free
- Gluten-free
- Nut-free
- Seed-free
- Made in 1 bowl
- Low in sugar
- 65 calories each
- Great for packing in lunches or breakfast on the go (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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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
Note that the complete directions are also in the recipe card below.
- 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..
- Step 7: Cool. 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 Vegan Cassava Flour Muffins
The cassava flour blueberry 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.
Ingredient Substitutions
- Can other fruits and berries be used in place of the blueberries? Yes! Consider using such fruits as blackberries, raspberries, diced apple, or diced stone fruit (e.g., apricots or apricots). I do not advise using strawberries (due to their high water content, and lack of flavor when baked in batter).
- Can I use different gluten-free flours in place of the cassava flour or coconut flour? No, I do not recommend substituting the either of the flours. The ratio of wet to dry ingredients is formulated specifically for the combination of these two flour, and other gluten-free flours or blends will alter the texture and structure of the muffins.
- Can I omit the coconut flour? No. The muffin recipe will not work without the coconut flour.
- What is a substitute for the coconut sugar? An equal amount of brown sugar, natural cane sugar, or granular measure for measure sugar replacement (e.g., monkfruit/xylitol blend) can be used in place of the coconut sugar.
Frequently Asked Questions (FAQ)
- What is the best way to measure cassava flour and coconut flour? 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.
- Do you have tips for using frozen blueberries? Fresh blueberries that have been frozen by you (not a company) work best. Pre-packaged frozen blueberries will certainly work too, but they can leak juice when thawed. Defrost the berries for 10 to 15 minutes until mostly, but not entirely thawed.
- I do not have a mini muffin pan. What can I use in it’s place? Option One, drop 12 equal mounds of the muffin batter/dough onto a sprayed or greased baking sheet. Option Two, 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.
Related Recipes
Vegan Cassava Flour Blueberry Mini Muffins
Ingredients
- 90 grams cassava flour, (about 3/4 cup, very lightly spooned to measure)
- 28 grams coconut flour, (about 1/4 cup, very lightly spooned to measure)
- 3 tablespoons coconut sugar
- 1 1/4 baking powder, certified gluten-free, as needed
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce , OR mashed very ripe banana
- 1/4 cup water OR nondairy milk of choice
- 1 teaspoon vanilla extract
- 1 1/4 cup blueberries, fresh (see notes for using frozen)
Instructions
- Preheat oven to 325F (160C). Spray (with nonstick cooking spray) or grease/oil the cups of a mini muffin tin.
- In a medium mixing bowl, whisk the cassava flour, coconut flour, coconut sugar, baking powder and salt. Add the applesauce, water and vanilla. Stir until completely blended.
- Carefully stir in the blueberries (be careful not to crush the berries)
- Divide the batter equally between the prepared mini muffin cups.
- Bake in the preheated oven for 18 to 21 minutes until golden brown and firm to the touch. Let cool in the muffin tin for 5 minutes. Run a knife around the edges of the muffin cups. Remove the muffins to a cooling rack and cool completely.
We cannot do coconut flour or oat, can I just use 1 cup of cassava flour instead?
Hi Christina,
No, the muffins will not work with all cassava flour. It’s tricky to get cassava flour to work in vegan breads and muffins; adding the coconut flour made these possible. You might have success replacing the acoconut flour with about 2/3 to 3/4 cup of almond flour. Cheers.
I have been trying to perfect cassava flour baking for awhile, and can’t quite seem to! Please help me haha
I followed the recipe exactly (and did weigh the flours) but my cassava baked items always turn out gummy in the middle and then dry on the top — what am I doing wrong? This happens regardless of what brand of flours I use.
Hi Jen,
Cassava flour does tend to have a gummy texture (same plant as tapioca) with a lot of baked goods. Quick question for you with this: I know you said you followed the recipe exactly, but want to double check that you made these in a MINI muffin tin. The reason I made these mini muffins is that I found they did not bake well as full size muffins (gooey in the centers). With much less batter in each mini muffin cup, the batter is able to brown and cook through evenly. If you did bake in a mini muffin pan, I am wondering if you use fresh blueberries, or frozen? The wetness of frozen blueberries could lead to a gooey texture (too much liquid in the batter).
Amazing!!! They came out great!!! I’m so happy I found this website so will be trying more recipes! Thank you!!!
I’m so happy to read that you like the muffins, Charlotte!
We’re always looking for recipes that meet our restrictive diets and stumbled across this one. I’m not sure what mistake we made but we found these to be very dense and tasting of flour.
Hi AA,
I am so sorry to hear that these muffins were a disappointment. Based on your description (very dense and flour-y tasting), it sounds like there may have been too much flour in the mix. Did you use cups to measure the flours, or did you weight them? Both cassava flour and coconut flour can be very tricky to measure accurately with cup measurements (especially cassava, cecause it is ultra-light and powdery, but coconut, too). I mention this in the Q and A section near the end of the post. I strongly recommend using a kitchen scale when working with alternative flours (they are relatively inexpensive, and can save you a lot of grief and expense in the long run). Cheers.
Is this mixture supposed to be real crumbly?
Hi Shari,
I am guessing you mean the batter? No, It should not be crumbly. It sounds like you might have too much cassava flour. Did you use cups to measure? It is really easy to overfill with cassava flour since it is so fine and powdery. Much easier using weight.