Berry muffins

Berry Muffins

These gorgeous beauties are inspired by Gwyneth Paltrow’s healthy blueberry muffin recipe from My Father’s Daughter cookbook. I love that the recipe is made without refined sugar, uses spelt flour and still tastes amazing. My kids had 2 each as an after school snack, and were begging for a third. Which brings up my next point, this recipe makes enough for 12 small muffins, next time I will be doubling up and maybe adding a second variety, like chocolate and banana for my little one who is not a fan of blueberries in her “cupcakes”! I added strawberries to mine for added colour and it was a big hit.

Strawberry and Blueberry Muffins (adapted from Gwyneth Paltrow's My father's daughter)
(makes 12 small muffins)
  • ½ cup vegetable oil
  • ½ cup milk (or soy milk)
  • ½ pure maple syrup
  • ¼ cup light agave nectar
  • 2 cups white spelt flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1½ cup whole fresh blueberries
  • 1 cup chopped strawberries
  1. Preheat the oven to 375 and line a muffin pan with liners.
  2. 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.
  3. 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).
  4. Cool on a rack and enjoy!


Strawberry and Blueberry muffins

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  1. Micha3ygirl says

    Can’t wait to try these they look sooo delicious and easy to make. Not only does using an ice cream scoop avoid mess but it also ensures equally sized muffins – so no kiddies fighting for the bigger one! Thanks for another great post!

    • Myriam says

      Great recipe! My son loved these muffins and he’s a very picky eater. And I feel great feeding him something so wholesome! Thanks!

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