Vegan Blueberry Muffins

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.

Ingredients

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

Method

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

HACK

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!