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Vegan Cassava Flour Blueberry Mini Muffins (grain-free)

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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.
a white plate piled with vegan bluebery cassava flour mini muffins

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

overhead shot of the ingredients for vegan cassava flour blueberry mini muffins

A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.

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

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.

overhead shot of a glass bowl with a whisk that has whisked cassava flour and coconut flour

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.

glass bowl filled with the batter for vegan cassava flour blueberry mini muffins, before adding the blueberries

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.

ovehead shot of glass bowl filled with the batter for vegan cassava flour blueberry mini muffins

Step 5: Portion into Prepared Mini Muffin Cups

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

mini muffin pan filled with the batter for vegan cassava flour blueberry mini muffin

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..

overhead shot offreshly baked vegan cassava flour blueberry mini muffins in a mini muffin pan

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!

vegan cassava flour blueberry mini muffins cooling on a wire rack with a colorful blue floral napkin beneath the rack

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.

close-up of vegan cassava flour blueberry mini muffins on a whie plate

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:

Yield: 12 mini muffins

Vegan Cassava Flour Blueberry Mini Muffins (grain-free, oil-free)

a white plate piled with vegan bluebery cassava flour mini muffins

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, seeds-free, and made in one bowl.

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes

Ingredients

  • 90 grams (about 3/4 cup, very lightly spooned) cassava flour
  • 28 grams (1/4 cup, very lightly spooned) coconut flour
  • 3 tablespoons coconut sugar
  • 1 and 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce OR mashed very sweet banana
  • 1/4 cup (60 mL) water OR nondairy milk of choice
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups fresh or frozen, thawed blueberries

Instructions

  1. Preheat oven to 325F (160C). Spray (with nonstick cooking spray) or grease/oil the cups of a mini muffin tin.
  2. 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.
  3. Carefully stir in the blueberries (be careful not to crush the berries)
  4. Divide the batter equally between the prepared mini muffin cups.
  5. 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.

Notes

Storage: 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.

Sugar Options: 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.

Nutrition Information

Yield

12

Serving Size

1 mini muffin

Amount Per Serving Calories 53Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 75mgCarbohydrates 12gFiber 1gSugar 7gProtein 1g

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