Muffins de arándanos con glaseado de limón y mora
Revisado por pares por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 29 Ene 2026
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These vegan blueberry muffins offer a wholesome, plant-based twist on a classic bakery favourite. Made with a nourishing base of ground almonds and golden flax meal, they provide a satisfying texture and rich flavour without the need for refined flour or dairy. The addition of fresh blueberries provides bursts of natural sweetness, making them a perfect choice for a healthy breakfast or a guilt-free afternoon snack.
To elevate the dish, each muffin is finished with a vibrant lemon and blackberry glaze that adds a bright, zesty contrast to the nutty base. This recipe uses a gentle dehydration method to preserve the nutrients of the raw ingredients, resulting in a moist and dense treat. These muffins keep beautifully in the fridge, making them an excellent option for vegan meal prep or a nutritious homemade lunchbox addition.
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Ingredients for Blueberry Muffins with Lemon Blackberry Glaze
400ml almond meal
140g golden flax meal (about 110g whole seeds ground into powder)
1/4 cucharaditas de sal marina
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
Volver al contenidoTo 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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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
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La información en esta página es revisada por pares por clínicos calificados.
29 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino UnidoRevisado por pares por
Editores de recetas del Reino Unido

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