Paleo Blueberry Muffins

These Paleo Blueberry Muffins have been a long time favorite now bringing back memories of childhood!

These muffins came about because I received a request on Facebook for a monthly muffin recipe. Throughout the conversation, we determined that maybe a seasonal muffin might be more achievable than one per month. At first I felt a slight panic, I mean with so many flavors to choose from, how do I even get started.

But the panic only lasted for a quick second because I knew right away which flavor I was going to start with – blueberry of course! Blueberry has been my favorite of the muffin flavors since I was little. My mom used to make those boxed mixes (Jiffy – does anyone else remember?) sometimes on the weekends.

Normally she made almost everything from scratch, but on the weekends she would often use a boxed mix because we were usually staying in a camper trailer at my parents roller rink. Yes you read that right, I grew up in a roller rink! (As a funny side note, they had me up and being towed around on skates before I could even walk!)

We lived at least 45 minutes away from the rink, so when it was open (weekends) we would make the drive there, and stay in a camper they had on the property. And if my mom hadn’t made something ahead, we’d have boxed muffins for breakfast on Saturday. And of course, blueberry were always my favorite.

Later when I got older, and started to bake myself, blueberry muffins still remained a permanent favorite. Then I discovered the recipe by Cook’s Illustrated which is simply the best fluffy and puffy blueberry muffin on the planet. And from there, that was the only blueberry muffin I ever made after that!

However those fluffy and puffy muffins involve a lot of white sugar and flour. So after giving up wheat, and changing my diet, I felt like I might not ever have a really good muffin again. As you would know if you’ve ever tried grain free baking and healthier treats, the results can be pretty bad sometimes.

So I was delighted when I managed to make something grain free and naturally sweetened for the first time. And from there I’ve been recreating favorites ever since. (In case you missed them, I recently made classic Lemon Bars that are better than the childhood ones I remember. But they’re completely refined sugar free, and made with whole food ingredients.)

And finally today, I finally have a healthier blueberry muffin that I’m really proud of. No ‘health food’ tasting muffins around here!

I tested these muffins with both fresh and frozen berries. And while both worked beautifully, the frozen berries do tend to color the batter a bit as they swirl in. But really it’s a faint distinction, so just go with whichever you have on hand. If you happen to have huckleberries/wild blueberries definitely use those because they have the best flavor.

How to make these Paleo Blueberry Muffins

Once the dry ingredients are mixed together, the blueberries get mixed in.

And then the wet ingredients are added…

… and portioned into a muffin pan. You can grease the pan, and place the batter directly in, but I found it’s much easier to use muffin cup lines in this case. Some of the blueberries will make their way to the outer edges of the muffins, and you’l have to finesse a knife around the edges to get them out. This is pretty much only useful when you want to get pictures of the texture. But muffin liners make everything extra easy.

Once they’ve baked and cooled a bit…

… it’s time for a lemon glaze.

You don’t have to glaze them, in fact they’re pretty awesome spread with butter. But that lemon factor on top is pretty good!

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