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Easy Brazilian Cheese Bread (Pão de Queijo) – Blender Recipe

Easy Brazilian Cheese Bread (Pão de Queijo) – Blender Recipe

Make authentic Brazilian cheese bread (pao de queijo) in under 30 minutes! This easy blender recipe uses tapioca flour, mozzarella, and Parmesan for golden, chewy, gluten-free cheese rolls baked right in a muffin tin.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 cup 240 ml milk
  • ½ cup 120 ml vegetable oil (or half oil + half melted butter)
  • 2 large eggs
  • ¾ to 1 teaspoon salt adjust to taste, since Parmesan adds saltiness
  • 1 ½ cups 180 g tapioca flour (tapioca starch)
  • 1 cup 100 g shredded mozzarella (whole milk, low-moisture)
  • ½ cup 50 g grated Parmesan cheese

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
  2. In a blender, combine milk, oil, eggs, and salt. Add tapioca flour, mozzarella, and Parmesan. Blend until smooth and glossy.
  3. Pour the batter into muffin cups, filling each about ¾ full.
  4. Bake 22–28 minutes until puffed, golden, and lightly crisp on top.
  5. Serve warm. Best eaten fresh out of the oven.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.