January 25 – Gwyneth’s Blueberry Muffins

This recipe comes from one of my favorite cookbooks by one of my favorite people, Gwyneth Paltrow. Her book, My Father’s Daughter, details her lifelong history of cooking and eating food as a family affair that not only connects people to one another, but in a way that also connects them to the food itself. Though not a special-diet cookbook (i.e. it’s not gluten-free, vegetarian, or anything of the like), the point of the book IS to encourage healthy, fresh eating using ingredients that are as natural and easy for the body to digest as possible. Case in point, these muffins are sweet in the right way, using agave and maple syrup, not processed sugar. Enjoy!



  • 1/2 cup vegetable oil
  • 1/2 cup soymilk
  • 1/2 cup pure maple syrup
  • 1/4 cup light agave nectar
  • 1 cup white spelt flour
  • 1 cup whole spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups fresh blueberries


Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm. (makes 12)

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