Dairy-Free Blueberry Muffins with Vanilla Cashew Butter Glaze

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Servings 10 Muffins
Recipe Ingredients:
  • 1 1/2 cups unbleached cake flour
  • 3/4 cup sugar plus 1 tablespoon for sprinkling on muffin tops
  • 1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • 1/3 cup melted coconut oil
  • 1 egg beaten
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup powdered sugar
  • 3 tbsp. creamy cashew butter
  • 3 tbsp. Pacific Foods Cashew Unsweetened Vanilla Plant-Based Beverage
  • Preheat oven to 400 degrees Fahrenheit and line ten standard-sized muffin tins with paper liners. Set aside.
  • Add flour, ¾ cup sugar, sea salt, cinnamon, and baking powder to a large bowl. Whisk to combine.
  • To a seperate bowl add melted coconut oil, beaten egg, ⅓ cup cashew non-dairy beverage, and vanilla extract. Whisk to fully combine.
  • Pour wet ingredients into dry ingredients and mix until batter is quite thick and sticky. If the batter is too dry and crumbly, add in another tablespoon or two of cashew non-dairy beverage until a thick consistency is reached.
  • Fold in blueberries.
  • Divide batter between muffin cups and sprinkle with remaining one tablespoon of sugar.
  • Bake muffins 18-22 minutes, or until tops are lightly brown and toothpick inserted into center comes out clean. Transfer muffins to a cooling rack and let cool 15-20 minutes.
  • While muffins bake, prepare vanilla cashew butter glaze. Whisk together powdered sugar, creamy cashew butter, and vanilla cashew non-dairy beverage in a small bowl until smooth. Add more cashew non-dairy beverage to thin, if necessary.
  • When muffins have slightly cooled, drizzle with cashew butter glaze.
  • Enjoy muffins immediately or store in an airtight container in the refrigerator for up to four days.