Wild Blueberry Muffin with Streusel Topping

Good Morning. I say that very grumpily  because this weather is killing me, KILLING ME. I am so over the coldness and ice and snow. I have my spouts growing happily in our mini greenhouses indoors, but the garden is still a frozen block. I want to start tilling and planting seeds… I want to see my babies growing! *sigh* I know it will come soon; I am just ready for it already.

This month my friend Shirley at gfe is hosting March Muffin Madness! I will be sharing a deeeelicious muffin recipe on the last day of March. It’s something a little different; I wanted to go savory for the March Muffin spectacular. With that being said, I have my secondary muffin- a favorite of the families that the kiddos insisted that I share. So rather than continue to complain, I will, inIMG_0204 celebration of Muffin Madness, share a Wild Blueberry Muffin with Struesel Topping.

I have this obsession with baking with lard ever since Matt and Stacy (The Paleo Parents) released Beyond Bacon. I feel like it just completely provides that moisture and creaminess that I had been missing since eliminating dairy. I know, not everyone is a lard fan (if you think its bad for you, check out some info here!) or just can’t get your hands on it, you can substitute with palm shortening. These muffins call for frozen blueberries and you may be thinking- frozen?! Why not fresh? Well… if you have fresh blueberries, freeze the suckers. When you are blending the fruit into the batter, the suckers undoubtedly pop and more juice ends up in the batter making it a little soggy and making your muffins straight blue. Personal preference, but I like the blue to be in the actual berry. 

Are you ready for Spring? Are you dying to get a garden going?

Wild Blueberry Muffin with Hazelnut Streusal Topping
Serves 12
Dairy-free, gluten-free and paleo.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Muffin
  1. 2 cup almond flour
  2. 1/2 cup lard (or palm shortening)
  3. 1/2 cup coconut palm sugar
  4. 2 eggs
  5. 2 tsp vanilla extract
  6. 1 1/2 tsp baking powder
  7. 1/4 tsp sea salt
  8. 1 cup frozen wild blueberries
Topping
  1. 1/2 C Lard (or palm shortening)
  2. 1 C hazelnuts, toasted
  3. 2 T raw honey
  4. 2 tsp ground cinnamon
  5. 1/4 tsp sea salt
  6. 1/2 tsp ground nutmeg
Instructions
  1. 1. In a food processor, place hazelnuts, lard, honey, cinnamon, salt and nutmeg.
  2. 2. Pulse the nut combination until it becomes grainy but comes together. The mix should be like a slightly dry dough consistency.
  3. 3. Set aside.
  4. 4. Sift together almond flour, baking powder and sea salt.
  5. 5. In a stand mixer, add the lard and coconut palm sugar and cream until well blended.
  6. 6. Add the eggs and vanilla and blend on low-medium speed until combined.
  7. 7. Slowly add the flour blend about a 1/2 cup at a time, mixing after each addition.
  8. 8. Blend on medium-high for 30 seconds.
  9. 9. Fold frozen blueberries into the batter. (frozen blueberries work best!)
  10. 10. Spoon batter into a lined muffin tin, filling each cavity about 3/4 full.
  11. 11. Top with about a tablespoon of hazelnut blend.
  12. 12. Bake for about 30 minutes or until the muffins spring back when touched and lightly browned.
  13. 13. Enjoy!
Cake Cooks Gluten-free http://www.cakecooksglutenfree.com/

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