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Everything Muffins

These muffins are a wonderful alternative to store bought muffins, with a batter base that can accommodate any frozen fruit you desire. We love this recipe with straight blueberries, but feel free to play with it and make it your own. Substitute the egg for vegan egg replacer to make it totally vegan if you prefer. 

Everything Muffins
~ adapted from the Silver Hills Bakery cookbook
1 cup (150g) cashews, raw
1 cup water
1/2 cup (160g) honey
1/2 tsp salt
1 tsp (7g) vanilla
1 egg
1 tsp lemon juice
1 1/4 cups (174g) Flourist Sifted Red Fife Flour
2 1/2 tsp baking powder
2 cups (200g) berries, fresh or frozen (blueberries, raspberries, strawberries, rhubarb)
Almond slices for the top (optional) 

Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line with muffin liners. Place cashews and water into a blender and blend until very smooth. Add honey, salt, vanilla, egg and lemon juice and continue blending until well combined.

Pour mixture into a large mixing bowl. Add Flourist Sifted Red Fife Flour and baking powder and mix together with a spatula. Stir in berries until just combined.

Spoon batter into prepared muffin pan. Top the batter with optional almond slices. Bake for 25 minutes, or until a toothpick inserted comes out clean. 

10 comments

Shira @ Flourist

Hello Mai! Thanks for the note! The egg is listed but was hiding on a line with another ingredient so it was tricky to see :) . It has been updated. I hope that helps, Happy Baking!

~ Shira

Mai

Hello, I also noticed the egg is not listed. Is quantity one? Thanks.

Kelly

This muffins were delicious!!! The only thing I would change is I used 2 cups of the large frozen blueberries and the muffin was all blueberries next time I will use one cup. Other then that I will definitely be making these again.

Julie Hamilton

These are delicious. I used a flax egg as a replacement for the egg and sprinkled with hemp seeds. Yum!

Terry Jensen

Oops I see it now, but I did use egg replacer.

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