Lemon and Blueberry Muffins

Ingredients

• 200g ground almonds
• 3 eggs
• 2 tbsp honey/maple
• 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
• 2 tbsp chia seeds

Frosting

• 200g raw cashews soaked in water overnight
• 2 tbsp coconut oil melted
• 1 lemon – juice
• 1 tbsp. honey/maple

Method

1. Preheat the oven to 180°C.
2. Start by preparing the blueberry chia jam.
3. Add the blueberries to a small saucepan over low heat, once dissolved remove from heat and stir in the honey 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.
4. Mix the cupcake batter ingredients in a bowl until smooth.
5. 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.
6. Set off to the oven to bake for 20 minutes until golden toasted on top.
7. Let cool while you prepare the frosting.
8. Rinse and drain the cashews, add them to a blender or nutribullet along with the coconut oil, lemon juice and honey, blend until smooth and creamy.