Paleo Cashew Butter Blueberry Muffins With Lemon Frosting
The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!
Servings Prep Time
9muffins 10minutes
Cook Time
40minutes
Servings Prep Time
9muffins 10minutes
Cook Time
40minutes
Ingredients
Blueberry Muffins
Whipped Lemon Frosting
Instructions
  1. Preheat oven to 350F. Line 9 muffin tins with paper liners.
  2. In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
  3. transfer the batter into a mixing bowl and stir in the blueberries by hand.
  4. Fill the muffin tin until the batter reaches almost the top of the tin.
  5. Cook on 350F for 40 minutes until golden brown.
  6. In a food processor blend the ingredients for the frosting until whipped completely smooth.
  7. Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.