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byKelly Bejelly

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paleo blueberry muffins

Who doesn’t love muffins for Breakfast? I’ve been dreaming about this Paleo Blueberry Muffins recipe for some time and it wasn’t until my friend Stacy from Paleo Gone Sassy threw a paleo muffin swap that I got off my tush and started baking.

First, this is the first time I’ve used Cassava flour and it is like 180 degrees different from tapioca flour.  I would consider it more similar to a tradition wheat flour.  When I was creating the recipe, I made it 3 times and each time it came out a tad different due to the uniqueness of the Cassava flour.   The batter needs to be like pancake batter to come out correct so please note the instructions in the recipe.

Mr. Bejelly said the flavor reminded him of the cereal Buckwheat’s.

paleo blueberry muffins

paleo blueberry muffins

Paleo Blueberry Muffins

Course: Snack, bread
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 139 kcal
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with 12 liners.
  2. In a large mixing bowl add in the dry ingredient and stir with a spoon until well combined.
  3. Add in the wet ingredients and mix with a spoon until you have a wet batter similar to a pancake batter. If it is not liquid, add more water 1/4 cup at a time until you have this consistency.
  4. The fold in the blueberries with spoon.
  5. Drop the batter into the lined muffin pan and bake for 20 to 25 minutes or until a toothpick comes out clean from the center.
Nutrition Facts
Paleo Blueberry Muffins
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 31mg10%
Sodium 163mg7%
Potassium 36mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 47mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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12 Comments

  • February 23, 2015 at 9:16 pm

    Cool! I’ve never used cassava flour, sounds interesting I’m going to have to try these bloob muffins yum! (the best kind)

  • Billie
    February 24, 2015 at 7:21 am

    Can’t wait to try these! Is the recipe suppose to say 1/2 teaspoon sea salt? Thanks.

    • February 24, 2015 at 9:15 am

      Ops, yes! Thanks for catching that hun.

  • Nancy
    August 25, 2015 at 10:58 am

    I added 1 teaspoon of baking POWDER to the recipe and baked the muffins at 400 degrees for 18-20 mins (depending on your oven). They rose past the tins and tasted extremely close to regular muffins….or should I say like other alternative flours such as quinoa, buckwheat etc.

  • Noel
    July 27, 2016 at 4:57 am

    I made these yesterday and needless to say the were a hit in this household! Even my husband loves them and he is anti gluten free 🙂5 stars

  • January 27, 2017 at 4:42 pm

    WOW! These are amazing! I love the combination of cassava and almond flours in pancakes and was hoping (but doubting) to find them together in a muffin recipe. Luckily I stumbled upon this one. I accidentally put in too much coconut sugar (like double – I reduced the maple syrup a bit to compensate), but it was actually perfectly sweet for my family. Oh, and I didn’t have blueberries so I omitted them this time. Thank you so much!5 stars

      • Natalia
        August 4, 2019 at 10:42 am

        I’m wondering if these would work as mini loaves. Any idea?

  • Gail
    April 11, 2017 at 8:40 am

    Can you recommend some other flour for the cassava flour. Cannot get that here.