Raw Blueberry Muffin Batter Almond Butter
Blueberry muffins were a regular occurrence on Saturday mornings at my Dad's house growing up. I always looked forward to making them even though my Dad was no baker (no offense Dad, still love you anyhow) and used a boxed mix. I would always lick the bowl clean of batter every time after we had spooned the rest of the batter into the tins and I was waiting for them to bake. It was good stuff. Almost as good as the baked muffins. As an adult I still am always licking the batter from the bowl and it is much tastier than that boxed mix stuff. I am a fan of most kinds of batter...including the blueberry muffin obviously, which got me to thinking it might be a good flavor for nut butter.
I recently saw a blueberry muffin flavored taffy in a store, and I have made a blueberry muffin batter smoothie bowl, so why not?! I used an almond butter base this time, because blueberries love almonds an it is slightly sweet. I added in a few pecans though to make it a little softer and more runny since almond butter tends to be more stiff sometimes, along with some flax oil. Just a little coconut sugar and vanilla to sweeten, then once the blueberries were added it was amazing!
I even blended in some of the blueberries partially to mimic the smushed berry swirls you kind of get sometimes in your muffin batter. This stuff is pretty addictive, be warned. It is good wherever sweet almond butter would apply. But I love it most straight up, just like real batter!
Makes about 3 cups
3 cups raw almonds
1 cup raw pecans
1/4 tsp sea salt
1 tsp pure vanilla extract
2-3 Tbsp raw flax seed oil
1 cup dried blueberries
In a high speed blender, combine all ingredients but the blueberries and blend until smooth, using the tamper to push the mixture down into the blades (if you would like it more runny, add a little more flax seed oil). Remove 2-3 of the mixture and stir in 2/3 of the blueberries. To the mixture in the blender add the other 1/3 of the blueberries and buzz briefly to blend them up a little. Stir this mixture into the other mixture. Pour into a jar with a lid. Keep refrigerated.