Blueberry Muffins With Lemon Blackberry Glaze Recipe

Name: Blueberry Muffins With Lemon Blackberry Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups almond meal; 1 cup golden flax meal (about 3/4 cup whole seeds ground into powder); 1/4 teaspoon sea salt; 2 tablespoons agave syrup; 1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean; 1 tablespoon liquid coconut oil; 1/3 cup filtered water, as needed; 1 1/2 cups fresh or frozen blueberries; 1/2 cup cashews, ground into a fine powder; 2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve); 2 tablespoons lemon juice (from about 1/2 lemon); 2 tablespoons agave syrup; 1 tablespoon filtered water, as needed

Servings: persons

1 2/3 cups almond meal
1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)
1/4 teaspoon sea salt
2 tablespoons agave syrup
1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
1 tablespoon liquid coconut oil
1/3 cup filtered water, as needed
1 1/2 cups fresh or frozen blueberries
1/2 cup cashews, ground into a fine powder
2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)
2 tablespoons lemon juice (from about 1/2 lemon)
2 tablespoons agave syrup
1 tablespoon filtered water, as needed

1
To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.
2
Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104u00b0F for 4 to 6 hours, until the batter is dry and to desired consistency.
3
To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
4
To serve, frost each muffin with the glaze.
5
Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104u00b0F for an hour or two before serving.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 2/3 cups almond meal, 1 cup golden flax meal (about 3/4 cup whole seeds ground into powder), 1/4 teaspoon sea salt, 2 tablespoons agave syrup, and more.

Yes, Blueberry Muffins With Lemon Blackberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins With Lemon Blackberry Glaze

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