These Blueberry Jicama Muffins are so tender and moist thanks to the jicama in them. Plus they’re 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.
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”]
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
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“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
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!
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
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
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!
I too have only had them cold in salads, that’s what grabbed my attention to read this one. It’s like a cross between a apple and potato to me. Love the crunch. Your idea rocks and with the streusel topping I’m in! Have a great weekend.
Jicama? Girl you are so creative! I am definitely intrigued by this and will try soon!
Oh wow! Jicama name is so new to me, before that I knew them only as Mexican turnip. Thank you for a nice addition to my vocabulary, shashi. And pairing jicama with blueberry is pure genius. I am so intrigued that I so want to rush to market to but them and make these muffins! I bet they tasted. divine.
Jicama and blueberries… what an interesting combo! Looks like they would make a nice, quick snack!.
Love that you used jicama in these! These muffins look perfect! Can’t wait to try them!
I’ve only ever eaten jicama raw, too, Shashi! In fact, I had no idea you could bake with it. Now I’m totally going to be thinking about these muffins for the rest of the day. Oh, who am I kidding? I think about muffins all day long on a normal day…but now I’ll just be thinking twice as hard about them. Hah! And the blueberry addition is awesome. Perfect for summer!
Wow. Jicama? I had to look that up! But it always inspires me when I see recipes with ingredients / produce that I don’t know about.
I need to come to your house so you can cooked these for me though, Not just because your recipe looks amazing, but because I don’t think I can get jicama here in the U.K.
What a smart idea, I’ve never tried it to bake with before!
Jicama muffins are seriously genius! I love jicama and make them as spicy fries occasionally. I definitely need to try your muffins!
I have only ever had jicama raw! But in muffins?? This is so cool Shashi! I hope you had a wonderful holiday!!
I love jicama but never knew you could bake with it. How fun, I love learning new stuff like this!
Wish I could get jicama over here..these muffins look awesome, Shashi.
Dear Shashi, I’ve never even tasted jicama and I’m not sure what it even looks like. I do have several recipes for muffins and bread with zucchini, so I think I get the idea. (FYI – Jon came in with our first zucchini from the garden this morning and it was almost the size of a baseball bat. Oops.) So I’ll definitely be on the lookout for jicama at the grocery store and get educated. I learn a lot here, and that’s one of the reasons I love to drop by. Plus I like to see what you and your daughter are up to. Hope you had a nice 4th and are easing into the week after the holiday. Always a challenge. For me anyway. XO
I’ve only ever had jicama “fries,” but I love the idea of using it as a replacement for zucchini! And streusel topping seriously has my heart. These look so perfect, Shashi!
These are so unique!!! I LOVE it!!!! Using jicama in weird ways in the way to do it 😉 LOVEEEE!
A very surprising ingredient jicama in the muffin. I love it, it’s crunchy and mild in flavor. Really delicious and your muffins look outstanding.
For some reason jicama isn’t something I use very often. And never in baking! Love these muffins — such a fun way to eat more jicama. Thanks!
I love that you used jicama in a sweet way, I’ve never seen that done!