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Blueberry Muffins with Lemon Blackberry Glaze

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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 teaspoons sea salt

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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