17
Feb
This summer, our friend, Rebekah, gave us an awesome gift for grain-intolerant: cassava flour. Since then, we’ve made a small handful of yummy baked goods with it: cupcakes, muffins, and even a pizza, and today, we’d like to share our recipe for paleo blueberry muffins!
These are the perfect treat for a snowy Saturday morning, and they’re easy to make.
You get lots of taste and enjoyment from eight simple ingredients!
- One stick (half a cup) of softened butter (if you don’t like any dairy, you can replace it with coconut oil)
- Three large eggs
- Half a cup of honey
- One teaspoon of vanilla
- Half a teaspoon of salt
- Half a teaspoon of baking soda
- One-and-a-half cups of cassava flour
- Two cups of frozen blueberries
These are easy to make. We softened the butter and then mixed it for several minutes in our stand mixer with the eggs and honey.
Then, we added the vanilla—we love the smell. It’s a favorite at our house.
When the liquid ingredients were super smooth, we mixed in the salt and baking soda very well—we wanted them evenly distributed.
Then—and this is a really good way to avoid having a white cloud of cassava flour coating everything in your kitchen—we poured the cassava flour into the mixing bowl slowly. Once it was in, we folded it into the liquid mixture and gave it a gentle stir before turning the mixer back on.
After a minute on a medium speed, the mixture was smooth once again, and we then used a spoon to fold in the two cups of frozen blueberries.
We used the same spoon to fill up the cups—just to the top—of the muffin pan. We have a pre-seasoned cast-iron pan from Lodge—it cooks very smoothly, and we’ve had great results—if treated properly, cupcakes and muffins don’t stick, which is fantastic.
We cooked the muffins at 350 for about 20 minutes and took them out when the tops were golden-brown. The 1.5 dozen muffins that this recipe makes don’t last long in our house, and we hope you enjoy them as much as we do!