Blueberry Muffins with Lemon Blackberry Glaze


  • 2 tablespoons agave syrup
  • 1 tablespoon filtered water, as needed
  • 2 tablespoons agave syrup
  • 2 tablespoons lemon juice (from about ½ lemon)
  • 2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)
  • ½ cup cashews, ground into a fine powder
  • 1 ½ cups fresh or frozen blueberries
  • + 6 more ingredients
    • 1/3 cup filtered water, as needed
    • 1 tablespoon liquid coconut oil
    • 1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
    • ¼ teaspoon sea salt
    • 1 cup golden flax meal (about ¾ cup whole seeds ground into powder)
    • 1 2/3 cups almond meal

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 doug...

View full recipe at SpringPad


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