Photo: Diliara Garifullina
Blueberry Muffins with Lemon Blackberry Glaze
13 ingredients
Makes 6 muffins
openrecipes
Estimated Nutrition (whole recipe, rough)
638
Calories
12g
Protein
41g
Fat
63g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Blueberry | 1 cup (148g) | 84 |
| Blackberry | 1 cup (144g) | 62 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Syrup | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 2/3 cups almond meal
- 1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)
- 1/4 teaspoon sea salt
- 2 tablespoons agave syrup
- 1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
- 1 tablespoon liquid coconut oil
- 1/3 cup filtered water, as needed
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup cashews, ground into a fine powder
- 2 tablespoons blackberry juice (from about 1/3 cup 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes