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Blueberry Jicama Muffins Photo

Blueberry Jicama Muffins Recipe

Shashi Charles
Blueberry Jicama Muffins are a surprising and delicious twist on blueberry muffins. The jicama is a great stand-in for zucchini!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine Gluten Free
Servings 6 1 muffin
Calories 174 kcal

Ingredients
  

  • 1/2 cup Rice Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cardamom
  • 1 5.3 ounce container Plain Greek Yogurt
  • 1 tablespoon Coconut Oil Melted
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Jicama Grated
  • 1/4 cup Dried Blueberries
  • 1/4 cup Rolled Oats
  • 1 tablespoon Rice Flour
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Coconut Oil
  • pinch of Cinnamon
  • pinch of Cardamom

Instructions
 

  • Preheat oven to 375°F.
  • In a bowl, mix rice flour, baking powder, salt, brown sugar, cinnamon, and cardamom together.
  • Then make a well and add in yogurt, melted coconut oil, egg, and vanilla and mix well.
  • Then add in the jicama and blueberries, and mix using a spoon.
  • Drop spoonfuls into a lined muffin pan.
  • To make the streusel topping, mix oats, brown sugar, rice flour, coconut oil, cinnamon, and cardamom together.
  • Top muffins with streusel mix and bake for 18 minutes. Let cool and enjoy.

Notes

  • Grate the jicama and squeeze out as much water as possible before measuring.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 4gSodium: 119mgFiber: 2gSugar: 3g
Keyword Baked, Baking, Blueberries, Breakfasts, Brunches, Family Meals and Snacks, Gluten Free, Gluten Free Baking, Muffins, Snacks
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