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Blueberry Jicama Muffins {Gluten Free}

These Blueberry Jicama Muffins are so tender and moist thanks to the jicama in them. Plus they’re gluten free!

Blueberry Jicama Muffins {Gluten Free)

Whenever I think of jicama (pronounced hee-camah), I think of my boss-man during my short stint working at a salad bar back during my college years. Back then, on those few mornings that I opened up, I’d set up and visually go over all the veggies and other salad fixings on the bar to make sure they looked ok. Then, he would come by, grab a plate, and taste test a small sample of everything — except for the jicama. When he got to the julienned jicama, he’d pile them up high on his plate to “taste-test,” calling it his “breakfast of champions!”

And, for the longest time after that, I only ate jicama raw. Sliced over salads or grated over soups — it was a welcome sweetish crunch to anything it was added to. Then, recently, I bought a batch on sale and I was stumped. There was no way I could eat my way through all of them, as my daughter isn’t a fan of the gnarly root vegetable.

So, of course, I turned to Google and came across these “jicamuffins.” Till I read that post, I never thought of jicama as zucchini’s equivalent in baking! So, I set out to make my version of those muffins.

Blueberry Jicama Muffins {Gluten Free)

My version is gluten free, using rice flour — though you could substitute any gluten free flour blend of your choice, or use whole wheat flour or white flour if gluten isn’t an issue for you. I also spiced my muffins up with cinnamon and cardamom and used a tad bit of Greek yogurt to make up for the small amount of coconut oil. I also topped mine with a cinnamon and cardamom streusel topping for added oomph!

[Tweet “Blueberry Jicama Muffins #glutenfree @FoodFanatical”]

Blueberry Jicama Muffins {Gluten Free)

Jicama is loaded with potassium, vitamin C, vitamin B-6, and iron, and it also happens to be low in calories and high in fiber. With that said, how about you grabbing a jicama, baking up a batch of these muffins, and letting me know what you think of baking with jicama versus baking with zucchini?

This recipe first appeared on Food Fanatic – please make sure to check out Food Fanatic for other recipe ideas and Inspiration

I’d love to know if you happen to make this recipe (or any other on here) so pretty please tag me @RunninSrilankan and #RunninSrilankan on InstagramTwitter &/or Facebook. And, if you haven’t yet, then please make sure to subscribe to my email list to have all sorts of eats and treats delivered to your inbox! 

Demeter | Beaming Baker

Monday 11th of July 2016

“jicamuffins" <-- WOAH! Mind-blown. I've never heard of this, but it sure sounds fun! :) Shashi, the second this page loaded and I saw *just* the top of the first muffin, I was drooling. I'm seriously thinking you angled that muffin right at me, so I could pluck it right out of my computer screen. Right? ;) It was so fun hearing about your brief stint working at that salad bar. More stories please! Like, did any funny business occur? I like to hear about my Shashi before she got to blogging. Like, how did she become this funny? This cool of a mom? It all relates, I like to think. :) Anyway, have a great week my friend! Pinning. xo

Helen @ Scrummy Lane

Monday 11th of July 2016

Can I admit something to you, Shashi? I actually had to look up what 'jicama' was because I had absolutely no idea!

I reckon a 'British' equivalent might be a turnip? And I can definitely imagine that working well in a muffin. Great idea as always!

Hotly Spiced

Saturday 9th of July 2016

I would have loved to have seen a photo of the jicama because I've never heard of it. I wonder if it's something we can get here in Oz or maybe it is here but is sold under a different name! It's great how you've been able to add it to your muffins as it sounds like it has terrific nutritional value. Your muffins look amazing xx

Cheyanne @ No Spoon Necessary

Friday 8th of July 2016

I personally love jicama, but I have NEVER thought to bake with it either!! Leave it to you to be so clever! I bet these muffins taste amazing, Shashi! Blueberries with the jicama and the cinnamon and cardamom streusel topping!! YUMMMMM! Seriously, I could devour a few dozen of these for breakfast! Cheers, lovely! To a weekend as fabulous as you! xo

Tara @ Sweat like a Pig

Friday 8th of July 2016

I have never had jicama in my life (I don't even know if I could find it here) but I've been more curious about baking with zucchini lately!