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, in 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?