Blueberry Muffins with Lemon Blackberry Glaze
Delicious raw vegan muffins made with almond meal and fresh blueberries, topped with a tangy lemon-blackberry glaze. These healthy muffins are dehydrated rather than baked, preserving nutrients and enzymes.
Ingredients
- •1⅔ cups almond meal
- •1 cup golden flax meal
- •¼ teaspoon sea salt
- •2 tablespoons agave syrup
- •1 tablespoon vanilla extract
- •1 tablespoon liquid coconut oil
- •⅓ cup filtered water
- •1½ cups blueberries
- •½ cup cashews
- •2 tablespoons blackberry juice
- •2 tablespoons lemon juice
- •2 tablespoons agave syrup
- •1 tablespoon filtered water
- •as needed
Cooking Instructions
- 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.
10 min
- 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 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
360 min
- 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.
5 min
- 4.
To serve, frost each muffin with the glaze.
5 min
- 5.
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.
