Blueberry Muffins with Lemon Blackberry Glaze

Ingredients for Blueberry Muffins with Lemon Blackberry Glaze

• 400ml almond meal

• 140g golden flax meal (about 110g whole seeds ground into powder)

• 1/4 teskedar havssalt

• 2 tablespoons agave syrup

• 1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean

• 1 tablespoon liquid coconut oil

• 80ml filtered water, as needed

• 350ml fresh or frozen blueberries

• 80g cashews, ground into a fine powder

• 2 tablespoons blackberry juice (from about 80ml 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

How to make Blueberry Muffins with Lemon Blackberry Glaze

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.

Place 1450ml cake liners into a muffin pan and spoon about 120ml dough into each. Place the pan in the dehydrator and dehydrate at 40°C for 4 to 6 hours, until the batter is dry and to desired consistency.

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.

To serve, frost each muffin with the glaze.

Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 40°C for an hour or two before serving.

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