These AIP Blueberry Muffins are so good it’s hard to believe they are AIP baked goods. The texture is light and it’s bursting with sweet blueberries.
What is the Paleo substitute for baking powder?
The combination of baking soda and cream of tarter is a fantastic substitute for baking powder. You can also use lemon juice instead of cream of tarter. The ratio would be 2 parts lemon juice to 1 part baking soda. However, I highly recommend using cream of tarter. It seems to work much better in baking.
You can get cream of tarter in your grocery store or online here.
Just as a reminder, baking powder isn’t AIP friendly as it has corn starch in it.
How to make AIP Blueberry Muffins with Cassava Flour
1. Preheat oven to 350 degrees. Place paper liners in a muffin tin then set aside.
2. In the large mixing bowl, combine the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon and cloves then stir to combine. Next add the mashed bananas, apple sauce, coconut oil and honey then stir to combine.
3. Next make the gelatin eggs by adding 1/4 cup hot water to a small bowl. Sprinkle the gelatin over the water and whisk constantly until frothy. Add the gelatin eggs into the batter and beat for about 1-2 minutes. Then fold in the blueberries.
4. Spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
5. Place in oven then bake for 30 minutes or until the inside is no longer wet (or jiggly) and a knife comes out clean. Remove and allow to cool (at least 20 minutes) completely.
Tips for making the best AIP Blueberry Muffins with Cassava Flour
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t try and rush this recipe by using a higher oven temperature. Part of the reason why the texture turns out so well is that it’s evenly cooked at a lower temp. Trust me. This AIP baked good is worth the wait.
- I used Kiva Vanilla Bean Powder. You can find it online here.
- I used Vital Proteins grassfed gelatin. You can find it online here.
- When you spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
- If your muffins are gummy, then you may need to add a few minutes to the cooking time. It also helps to let your bread cool before cutting as it continues to cook somewhat after you remove it from the oven.
If you like these AIP muffins then you’ll love these AIP baked goods.
- AIP Zucchini Bread
- AIP Banana Bread
- Fruit Filled King Cake
- AIP Pumpkin Bread
- AIP Baked Cassava Cake
- AIP Chocolate Cake
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AIP Blueberry Muffins
Equipment
- Muffin Tin
- Muffins liners
Ingredients
- 1 cup Cassava Flour
- 1/2 cup Arrowroot Starch
- 1/2 cup Coconut Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Cream of Tarter
- 1/2 teaspoon Salt
- 1/4 teaspoon Vanilla Powder
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 2 very ripe Bananas mashed
- 1 cup Apple Sauce
- 1/2 cup Coconut Oil
- 1/4 cup Honey
- 2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup hot water
- 3/4 cup Blueberries fresh or frozen
Instructions
- Preheat oven to 350 degrees. Place paper liners in a muffin tin then set aside.
- In the large mixing bowl, combine the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon and cloves then stir to combine. Next add the mashed bananas, apple sauce, coconut oil and honey then stir to combine.
- Next make the gelatin eggs by adding 1/4 cup hot water to a small bowl. Sprinkle the gelatin over the water and whisk constantly until frothy. Add the gelatin eggs into the batter and beat for about 1-2 minutes. Then fold in the blueberries.
- Spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
- Place in oven then bake for 30 minutes or until the inside is no longer wet (or jiggly) and a knife comes out clean. Remove and allow to cool (at least 20 minutes) completely.
Notes
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t try and rush this recipe by using a higher oven temperature. Part of the reason why the texture turns out so well is that it’s evenly cooked at a lower temp. Trust me. This AIP baked good is worth the wait.
- I used Kiva Vanilla Bean Powder. You can find it online here.
- I used Vital Proteins grassfed gelatin. You can find it online here.
- When you spoon the batter evenly into the muffin tin. Press it down into the tin then mound it on top. This batter doesn’t rise as well as a muffin that uses eggs so you need to help it along by creating the top.
- If your muffins are gummy, then you may need to add a few minutes to the cooking time. It also helps to let your bread cool before cutting as it continues to cook somewhat after you remove it from the oven.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This is the first time I’m leaving a comment on an internet food blog because these muffins are that good! I have really been struggling on AIP this week and the last time I made AIP muffins from another recipe it was a soggy disaster. So I was skeptical starting out but yhese muffins turned out perfect. They have that spongy muffins/bread like texture that I’ve been craving. So thankful I found this recipe. Gave me a much needed boost!
I'm honored! And thrilled that you liked the recipe. Blueberry muffins have always been a favorite of mine and I'm glad you enjoyed this AIP version.
I've tried quite a few AIP muffin recipes and this by far the best in taste and texture. I can actually cut the muffin in half (once it's cooled) without it falling apart! I've reintroduced ghee so I did half ghee, half coconut oil and it worked beautifully. I can't wait to try different variations with other fruit. Congratulations on a great recipe Beth!
I have a lot of apple sauce on hand - would it be OK to sub the mashed banana for more applesauce instead?
Does the mixture resemble a traditional batter (seeing that we are adding a lot of wet ingredients) or is it more dough-y?
Possibly but I've never tried it. Banana offers more than just sweetness. It also helps hold it together. The dough should not be liquidy at all. It should be just slightly wet as shown in the photos.
I just made these without banana because I can’t have it right now. I didn’t sub anything for it, I simply omitted it. Muffins were yummy but not sweet, which is fine with me (I don’t really like sweet pastries). Could prob add coconut sugar or a little more applesauce for sweetness, and be fine. Will report back, if I do that. Will be freezing half of these
That's great. I'm glad it worked for you and you enjoyed the flavor!
I made these tonight and they came out pretty great taste wise . I didn’t have apple sauce so I used 1 cup pumpkin purée instead and I didn’t have vanilla powder so I had to do without it. I do want to mention that these muffins stick to the muffin cups so badly that good amount of the muffin gets stuck and it had to be scrapped off in order to not waste half of the muffin. The reason I mention this is because I got 12 muffins out of the mix, out of 12, I used 3 “If you care” brand muffin cups and the rest were a different brand . I really love “ if you care” brand and this was another way that was proven to me how great that product is because out of all of the muffins the only ones the paper was separated from the muffins was those 3. Personally , if I hadn’t use those 3 muffin cups I probably would’ve put the blame on the recipe so Please don’t make my mistake . Get those muffin cups and you won’t have to struggle like me . I wish I could share pictures of each end results. One of the pictures taken by the author shows what I’m talking about but mine is so much worse. Thank you for this great recipe .
That's a good tip! Thanks for pointing it out. I'm so glad you enjoyed the recipe.
I used re-usable silicone muffin cups and lightly sprayed with avocado spray before filling. Not a single muffins was stuck. In case you’d like to try that. Thanks for great recipe
That's great. I'm so glad!
I'm 17 days into AIP and I haven't been able to have a single cookie or muffin or baked good come out right. These blueberry muffins changed that for me. I will continue to make these muffins long after the reintroduction process. They come out with the perfect muffin consistency, The texture is dense but also somehow fluffy, The instructions were super easy to follow. I can't say enough good things so if you're AIP and you're looking for something sweet to hit the spot whether it be for dessert breakfast or brunch. You will not be disappointed by these muffins.
That's amazing. I'm so glad you shared. THANK YOU!
Hi! Do you think I could replace the bananas with another option?
You could probably use ripe plantains.
Any rec’s for a replacement for the coconut oil and flour?
Unfortunately I don't know what to use as a substitute for the coconut flour. AIP flours are tricky and aren't easily substituted without changing the entire recipe. You could use potentially lard instead of the coconut oil though. I haven't tested it though.
These are by far the best AIP treat I have made. I am pretty finicky as I used to bake all the time. This is definitely worth your while to make. So moist and perfect!
That is high praise coming from a baker! Thanks for sharing. It's really made my day.