Lemon and blueberry muffins

I have been feeling very sorry for myself today; I had a horrendous journey home last night trying to get back from Paris, stood in the cold for 3hrs and only in the door at 3am. Eurostar you suck.  

So today I made some muffins to cheer myself up! I've had muffins on the brain recently, I think I want to make some savoury ones at some point too. But right now a sweet hit was in need.

This recipe is another Natural Born Feeder recipe by Ireland's Roz Purcell, you can find it on her website here. They tasted delicious fresh from the oven, just like their sugary cousins but none of the guilt as Roz says. 

Roz's recipes don't seem to have crossed the Irish Sea to the UK very much, but I think her book is fantastic and I've done so many of her recipes including overnight oats, smoothies and a delicious curry which I'll be whipping up again for a dinner party next weekend! Do have a delve into her website or check her out on Instagram

I actually swapped most of the honey/maple syrup for rice malt syrup to see how these tasted sugar free, and it worked really well. The blueberries add enough sweetness and the lemon juice and zest make the muffin tangy and moist. If you're doing completely yeast and sugar free, give the rice malt syrup a try. 

I can take or leave the frosting, but that's because I don't have a massive sweet tooth. I think I preferred the muffins without but if you want extra lemon zing and a creamy topping then go for it! I also found it wasn't possible to make the frosting in the Nutribullet (anyone else panic their Nutribullet might explode sometimes when it whirs too loudly?!) and used a hand-blender instead. 

SERVES: Makes 8 muffins
PREP TIME: 30 minutes (+ soaking for 2hrs minimum for cashews if you're doing the frosting)
COOK TIME: 20 minutes

INGREDIENTS 

  • 200g ground almonds (I actually blitzed 125g whole almonds in the Nutribullet and mixed them with 75g packet ground almonds to get a more 'wholegrain' feel) 
  • 3 eggs
  • 2 tbsp honey/maple OR rice malt syrup 
  • 3 tbsp almond milk
  • 3 tbsp coconut oil
  • 1 tsp baking powder
  • ½ tsp baking soda
  • juice of 1 lemon
  • zest of 1 lemon

 Blueberry filling

  • 125g blueberries
  • 1 tbsp. honey/maple syrup OR rice malt syrup 
  • 2 tbsp chia seeds

 
Frosting

  • 200g raw cashews (soaked for 2hrs minimum in boiling water) 
  • 2 tbsp coconut oil melted
  • 1 lemon – juice
  • 1 tbsp. honey/maple OR rice malt syrup

INSTRUCTIONS

1. Preheat the oven to 180°C / Gas Mark 4. 

2. Start by preparing the blueberry chia jam. Add the blueberries to a small saucepan over low heat, once dissolved remove from heat and stir in the honey or rice malt syrup and chia seeds let sit to one side for 15-20 minutes. Alternatively you can leave the blueberries whole and drop 2-3 in to each bun before baking.

3. Mix the cupcake batter ingredients in a bowl until smooth.

4. Spoon in 1 ½ tbsp of batter to each lined bun mould then 2 tsp of jam or 2-3 fresh blueberries layers by another tbsp. of cupcake mix.

5. Put in the oven to bake for 20 minutes until golden toasted on top. Let cool while you prepare the frosting.

6. Rinse and drain the cashews, add them to a blender along with the coconut oil, lemon juice and honey, blend until smooth and creamy. Top the muffins and enjoy!