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.
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.
Note: To be strict paleo, simply use almond flour instead of oat flour for the topping!