Sarah’s Rap: I adore blueberry muffins, particularly warm from the oven when the blueberries burst when you bite them.  In this Paleo version, almond flour and coconut oil come together with eggs, sweet dates, wild blueberries and vanilla to form a luscious treat for the senses. My kids, who are extremely picky about texture, vote “thumbs-up” on this recipe.  I made a batch the other day so that my kids would have a healthy snack alternative after school. My son informed me this morning that he ate 5 yesterday! Five! I consider that a success in the mom-approved snack department! Once I finished patting myself on the back, I realized that I may need to put these under lock and key. Although these are chock full of healthy ingredients, that’s quite a few almonds to consume in one day, even for an active twelve year old. 🙂

“I found my thrill on Blueberry Hill” ~ Fats Domino

I’ve included two optional crumb topping recipes that can be put on these muffins before baking. A gluten-free (non-Paleo) topping that includes oats and maple sugar and a Paleo topping made with coconut sugar, chopped pecans and cinnamon. Pick your poison, do half-and-half or skip the toppings all-together and enjoy the pure unadulterated goodness of freshly baked blueberry muffins without any guilt!

Paleo Blueberry Muffins

Yields 16 muffins

• 12 pitted medjool dates, roughly chopped
• 2/3 cup almond milk, warmed slightly (or milk of choice)
• 1/4 cup lemon juice
• 1 Tablespoon vanilla
• 1/3 cup melted coconut oil
• 5 eggs, at room temperature
• 40 drops liquid stevia, optional (I prefer Sweet Leaf drops)
• 3 cups finely-ground almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cup frozen, organic wild blueberries (or regular blueberries, if you prefer or cannot find wild blueberries, which are smaller)

Preheat oven to 350 degrees.

Remove pits (seeds) from inside of dates, if not already done. In blender, soak dates in warm milk for 5 minutes. Add lemon juice, vanilla and coconut oil and puree until smooth. Pour into a large mixing bowl and whisk in eggs.

In another bowl, blend almond flour, baking soda and sea salt. Whisk into wet ingredients. Add frozen blueberries and stir with a wooden spoon until blended.

Grease top of muffin pan with a little coconut oil (so that muffin tops don’t stick). Line muffin cups with paper liners (or grease with coconut oil) and scoop approximately 1/4 cup muffin batter into each cup (I prefer to use a muffin scoop, like this one).

If you want to top them with a crumb topping, assemble one of the recipes below, crumble topping onto the top of each muffin with your fingers, dividing evenly.

Put muffin tray onto a sheet pan or cookie sheet and bake at 350 degrees for 20-25 minutes on the center rack. (the sheet pan will keep the bottoms from browning as much). When done, the muffins will be lightly browned and a toothpick will come out clean when inserted in the center.

Let cool in pan 5-10  minutes. Remove from pan to a wire rack to cool completely or serve warm.

Gluten-Free (non-Paleo) Oat Crumb Topping

• 3 Tablespoons butter or soy-free Earth Balance margarine (or coconut oil with 1/4 tsp salt), softened but not melted
• 4 Tablespoons gluten-free, quick oats
• 4 Tablespoons maple sugar

Blend all ingredients in a bowl and sprinkle onto unbaked muffins in pan

Paleo Nut Crumb Topping

• 3 Tablespoons butter or ghee (or coconut oil with 1/4 tsp salt), softened but not melted
• 4 Tablespoons almond flour
• 4 Tablespoons coarsely chopped pecans (or macadamia nuts)
• 4 Tablespoons coconut sugar
• 1/2 teaspoon cinnamon

Blend all ingredients in a bowl and sprinkle onto unbaked muffins in pan

I hope you enjoy these as much as my family does.

Sarah