A make ahead breakfast idea turned Sunday afternoon snack because I simply couldn’t wait that long!

I’ll be candid. I was expecting to be underwhelmed. A baked good that touts the word “Paleo”? Mmmkay.

But sometimes a girl’s gotta have a breakfast alternative and knows well enough to skip the pre-packaged versions. What then?

Then she wades through dozens of would be contenders to find this – a Paleo Blueberry Muffin recipe including ingredients I know and love and happened to have on hand…save coconut milk.

Greek yogurt to the rescue! I’m fairly certain that this single substitute rendered it anti-Paleo, but I had a hunch about this one, and went with it.

While I was veering off recipe, I remembered a five ounce portion of cream cheese left in the fridge. And there was that luscious looking lemon on the counter. And that last bit of honey in the bear shaped bottle. Come to mama.

Half an hour later, I was staring at this cinnamon-y scented dozen of deliciousness, willing it to cool instantaneously. When it finally did, I took my first bite, prepared for a tastebud letdown.

On the contrary, I could’ve easily eaten two in record time.

Ah well, at least the next meal is breakfast!

Healthified Blueberry Muffins
2 1/2 cups almond flour
1 tbsp coconut flour
1/4 tsp salt
1/2 tsp baking soda
1 tbsp vanilla
1/4 cup coconut oil (refined)
1/4 cup honey plus 1 tbsp
7 oz Fage 2% Greek yogurt
2 eggs
6 oz fresh blueberries
2 tbsp cinnamon (I used roasted cinnamon)
5 tbsp cream cheese
Zest of 1 lemon
1/4 cup half & half
Preheat oven to 350. Spray muffin tin with Pam. Combine all ingredients, adding blueberries last. Divide evenly into muffin cups. Bake for 15 minutes. Muffins are done when knife inserted in middle of muffin comes out clean. While muffins cool, mix 5 ounces cream cheese with zest of 1 lemon, 1 tbsp honey, and half & half. Top each muffin with the spread.
MFP entry: Healthified Blueberry Muffins, 1 muffin with cream cheese spread, 281 cals.