Do you love blueberry muffins? Then make this easy fudge recipe that taste like lemon-blueberry muffin batter! Super simple to make and healthy! Also vegan, paleo and gluten-free!
I have never met a person who didn’t like blueberry muffins. I think it’s impossible to dislike them, they’re just sooooo good. My mom used to buy the huge bigger-than-your-face ones from Costco all the time. I would eat the whole entire one for breakfast nbd.
She would also buy the variety pack with all the different flavors, but it was always a competition for the blueberry muffin. Out of six muffins to choose from, Rachel, my brother and I always wanted the blueberry. Of course we could share it, but who does that? Little kids don’t like sharing their prized possessions.
I haven’t had a giant blueberry muffin in ages, and I caught myself dreaming of one the other night, literally. But i haven’t made a plain blueberry muffin recipe ever for the blog because #basic. So I opted for the same great flavor of blueberry muffin in fudge form. BOOYA.
This fudge taste like lemon-blueberry muffin batter with a tasty lemony crumble on top. Could fudge get any better than this? Nah man. Blueberry muffin fudge for the win.
Lemon-Blueberry Muffin Freezer Fudge
It’s hard to believe that this fudge recipe is healthier than a blueberry muffin! Made with cashew butter, coconut oil and maple syrup, this easy recipe is stored in the freezer. Pop them out whenever you need something sweet!
Lemon-Blueberry Crumble Muffin Fudge {Paleo, Vegan, GF}
Ingredients
- 1 cup cashew butter or any nut butter
- 1/4 cup coconut oil melted
- 2 Tbsp. pure maple syrup
- 1 Tbsp. lemon juice
- 1/2 Tbsp. lemon zest
- 1/4 tsp. vanilla extract
- 1 cup fresh blueberries
- 1/4 cup nut meal
- 2 Tbsp. crushed nuts
- 1 Tbsp. coconut sugar
- 1/2 Tbsp. coconut oil melted
- 1 tsp. lemon juice
- 1/2 tsp. lemon zest
Instructions
- In a large bowl combine cashew butter, coconut oil, maple syrup, vanilla, lemon juice and lemon zest. Carefully fold in blueberries, making sure that they don't burst.
- Spread mixture evenly into a loaf pan/ small glass pan coated with cooking spray.
- In a small bowl combine remaining ingredients for topping. Spoon on top.
- Freeze mixture for 2-3 hours.
- Slice into about 16 pieces.
- Enjoy!
- *Store in an air-tight container in freezer for up to one month
- Adapted from Be Whole Be You
Like This Recipe? Pin For Later!
You May Also Like:
Pumpkin Sticky Bun Fudge {Paleo + Vegan}
Crispy Sunbutter Fudge {Vegan + Gluten-free}
Questions of the Day:
Did you ever try Costco muffins?
Have you ever made freezer fudge?
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