Paleo Blueberry Muffins

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These aren’t your white and fluffy muffins, no no no. These are something much better.

My Paleo Blueberry Muffins have a smooth, creamy texture to them. They aren’t overly sweet either, which I love. The oat topping sort of melts slightly into the muffin, leaving room for a coconut milk whipped cream to be dolloped on. Fresh or frozen blueberries can be used which makes life so much easier if you’re like me and can’t keep fresh blueberries in the house long enough to cook with. My kids (and I) snack on blueberries like I used to snack on M&Ms.

blueberry muffins

In fact, I’m eating 1  2 of these muffins right now. I had to, so I could explain the flavor and texture to you. You see, we’re both winning here.

I must confess the primary thing I use these muffins for is when I have tea parties. I, Mandi Metzger, am 28 years old and still love tea parties. Whew, I feel so much better. I have a whole tea set plus extra tea pots so we can taste different flavors of tea in one sitting (duh). I’ve even made people dress up in frilly things to come to my parties.

If you are brave enough to admit your love for tea parties then you know when serving tea, you don’t want a super sweet pastry to go along side it. You want something with a hint of sweet and hearty enough for that one guest who will undoubtedly dip his/her muffin into said tea and it won’t crumble to pieces in their cup. My muffins pass the tea dipping test.

Paleo Blueberry Muffins

Yield: 12 muffins

Serving Size: 1 of 12 muffins

Calories per serving: 231.1

Fat per serving: 11.8 g

Saturated fat per serving: 6.619 g

Carbs per serving: 27.4 g

Protein per serving: 6.416 g

Fiber per serving: 3.861 g

Sugar per serving: 14.1 g

Sodium per serving: 151 mg

Cholesterol per serving: 55.6 mg

Paleo Blueberry Muffins

Ingredients

    For The Topping:
  • 1/4 cup coconut sugar
  • 1 T oat flour
  • 2 tsp butter or ghee, softened
  • 1/4 tsp cinnamon

Instructions

  1. Preheat your oven to 425°. Spray or line 2 muffin pans.
  2. Mix your flours and sugars together in a large bowl. Add in the baking soda.
  3. Using a glass measuring cup pour the almond milk in and stir together.
  4. Stir in the vanilla extract.
  5. Using a small bowl, whisk the eggs. Now add them into the big bowl.
  6. Stir in the softened butter. Be careful not to over mix the muffin batter.
  7. Fold in your blueberries. If they are frozen and you over mix them, you will end up with blue muffins.
  8. In a separate bowl combine your topping ingredients and set aside.
  9. Spoon your muffin batter into the muffin tins. These do not rise much, so I suggest filling them to 3/4 full or even more. If you fill them all the way you will get closer to 12 muffins. If you fill them to 3/4 full, you will get closer to 18 muffins.
  10. Bake the muffins (without the topping) for 5 minutes at 425°. Remove after the 5 minutes and spoon on the topping.
  11. Reduce the heat to 375°. Place the muffins back in the oven for 15 more minutes.
  12. Once they are done, allow to cool.
    Optional: These are great by themselves but if you're looking for a little flare, try my vanilla coconut whipped cream on top!
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Note: To be strict paleo, simply use almond flour instead of oat flour for the topping!

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