Toss your blueberries in a tablespoon of cassava flour before folding them in—this prevents them from sinking to the bottom and ensures even distribution throughout the muffins.

Let your eggs, butter, and dairy-free milk sit out for 30 minutes before mixing; this creates a smoother batter and helps cassava flour incorporate more evenly for fluffier muffins.

Cassava flour develops gluten-free structure differently than wheat flour—mix until just combined to avoid dense, tough muffins, and fold in blueberries and lemon zest last.

Always zest the lemon first while the skin is firm and intact, then juice it; this maximizes the aromatic oils and prevents wasting fruit when removing zest from a cut lemon.

Fill muffin cups two-thirds full and place a few blueberries in the center of each cup before topping with remaining batter—this creates a beautiful burst of flavor in every bite and ensures even rise.