These Vegan Blueberry Muffins are fluffy, bursting with blueberry flavour and are gluten free! They’re made with cassava flour – read on for more tips on how to perfectly use this flour!
Welcome to my first new recipe of 2019 – these Fluffy Vegan Blueberry Muffins! If you guys have been following along then you know that a lot has changed for me since 2019. We’ve MOVED, I’m dedicating this year to “finding myself (see OOTK post), I cut A LOT of my hair off, and I have some really exciting plans coming up! With so much going on, one thing hasn’t changed – my mission to always bring the very best recipes to you. As you guys know, both Gavin and I are vegan, and we keep a mainly gluten free house. I know that you guys have been asking for more breakfast items/healthy desserts, and the first thing that came to my mind was a staple – Blueberry Muffins.
Growing up, Blueberry Muffins were my favourite muffins. Of course then they weren’t gluten free or vegan, and certainly not paleo. I wanted to create a new version, and I believe a better version – that’ll not only delight your tastebuds but also suit your dietary needs without any weird tastes or side effects. I’m happy to say that these Blueberry Muffins hit it OUT of the park.
Although I have so many gluten free flours in the house (literally all by Bob’s Red Mill), I haven’t experimented that much with lot of them. That all changed when I got to try out cassava flour. Fun fact: I grew up with cassava, so when the cassava flour wave started, I was probably more shocked than other people at its capabilities as a flour. I’ve only known cassava to be used one way – boiled. Needless to say I’ve been interested, and in the interest of 2019 experimentation + you guys asked for cassava recipes, I gave it a go.
Friends – cassava flour is MAGICAL. Cassava flour is made from the whole root of the ground provision cassava, which is a starchy tuberous root. The Cassava Flour that I’ve been using is from Bob’s Red Mill, which as you know is my favourite company for gluten free flours, egg replacers, oats and SO many more vegan and gluten free life staples. I’ve been a Bob’s Red Mill Ambassador for a while and I’m so happy to be continuing into 2019 as an ambassador again! Bob’s Red Mill’s Cassava Flour is so beautifully fine in texture, paleo and whole30 friendly, gluten free, and best of all for me: has a NEUTRAL flavour.
That was a very welcome surprise because I definitely swapped it 1:1 to a few other gluten free recipes that I have and it worked out perfectly. The fine texture really makes it so much like wheat flour, with that neutral flavour! It’s the first thing I said to Gav after I made these blueberry muffins – “These are SO good. I don’t even taste the cassava.”
Friends – Get your hands on a bag or three of this Bob’s Red Mill Cassava Flour. Be as shocked and happily surprised as I was. Then eat a few muffins. I can’t wait to try it in a few more recipes!
CASSAVA FLOUR TIPS:
This blog post is brought to you by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
I generally prefer fresh fruit since it’s easier to control, temperature wise. If you can get fresh blueberries, I recommend it!
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