Vegan Blueberry Muffins

ready to eat blueberry muffin

I’ve had this recipe in my file for so long that I had forgotten where it had come from. The only reference was to “Blythe”…

A quick bit of research this morning reveals that this healthier version was created by Gwyneth Paltrow. Her inspiration came from her mother, Blythe Danner’s, recipe.

I have used it a several times and, if followed precisely, the end result is a healthier version of a Blueberry Muffin as the recipe does not use any white sugar. They are also vegan.

Give it a go. I’m sure you’ll love them.


  • 125ml vegetable oil
  • 125ml soya milk
  • 125ml real Vermont maple syrup
  • 4 tablespoons light agave nectar
  • 100g white spelt flour
  • 125g whole spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 300g fresh blueberries


  • Preheat the oven to 190C/170C fan /gas 5
  • Line a 12-hole muffin tin with paper cases
  • Mix the wet ingredients together
  • Stir in the dry ingredients
  • Fold in the blueberries
  • Divide between the paper cases
  • Bake for 25-30 minutes, or until the muffins are golden brown
  • To test, if cooked, insert a cocktail stick or skewer in the centre of a muffin – if it comes out clean the muffins are ready
  • Leave to cool before eating


I have also made these muffins substituting the blueberries for dark chocolate broken up into tiny pieces. No doubt far less healthy, but I know which ones the children preferred!

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