Blueberry Muffins with Lemon Blackberry Glaze

Name: Blueberry Muffins with Lemon Blackberry Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps agave syrup; 394 milliliters almond meal; 2 Tbsps blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve); 355 milliliters fresh or frozen blueberries; 118 milliliters cashews, ground into a fine powder; 1 Tbsp liquid coconut oil; 237 milliliters golden flax meal (about 3/4 cup whole seeds ground into powder); 2 Tbsps lemon juice (from about 1/2 lemon); 0 teaspoons sea salt; 1 Tbsp alcohol-free vanilla extract, or the seeds from 1 vanilla bean; 1 Tbsp filtered water, as needed

Need a gluten free and vegan morn meal? Blueberry Muffins with Lemon Blackberry Glaze could be a spectacular recipe to try. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 450 calories, 14g of protein, and 34g of fat. Head to the store and pick up the seeds from 1 vanilla bean, sea salt, blueberries, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl.

Ingredients you will need

Almond Flour

Ground Flaxseed

Salt

Equipment you will use

Mixing Bowl

Add the agave syrup, vanilla, and coconut oil and mix well.

Ingredients you will need

Agave

Coconut Oil

Vanilla

Add the water and mix to a batter consistency. Fold in the blueberries.

Ingredients you will need

Blueberries

Water

Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each.

Ingredients you will need

Cupcakes

Dough

Equipment you will use

Muffin Liners

Muffin Tray

Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.

Equipment you will use

Dehydrator

Frying Pan

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.

Ingredients you will need

Blackberry Juice

Agave

Lemon Juice

Cashews

Glaze

Water

Equipment you will use

Blender

To serve, frost each muffin with the glaze.

Ingredients you will need

Glaze

Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.

Equipment you will use

Dehydrator

Ingredients you will need

Candy