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 an optional crumb topping recipe that can be put on these muffins before baking or skip the topping all-together and enjoy the pure unadulterated goodness of freshly baked blueberry muffins without any guilt!