These gorgeous beauties are inspired by Gwyneth Paltrow’s healthy blueberry muffin recipe from My Father’s Daughter cookbook. The recipe is made without refined sugar, uses spelt flour and still tastes amazing.
Note: You can easily double the recipe if necessary, this recipe only yields 12 small muffins.
Strawberry and Blueberry Muffins (adapted from Gwyneth Paltrow's My father's daughter)
- 1/2 cup vegetable oil
- 1/2 cup milk, or soy milk
- 1/2 pure maple syrup
- 1/4 cup light agave nectar
- 2 cups white spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cup whole fresh blueberries
- 1 cup chopped strawberries
Preheat the oven to 375 and line a muffin pan with liners.
Mix wet ingredients together. Mix the dry ingredients together in a large bowl, and add to the wet ingredients, about one cup at a time. Use a whisk to incorporate the ingredients. Do not over mix. Fold in the berries.
Fill the muffin liners with the batter. I like using an ice cream scooper for this, it makes much less mess. Bake until golden brown, about 25-30 minutes, and toothpick test comes out clean (not counting the berries of course).
Cool on a rack.