There are two blueberry muffin recipes I like to use in one of my favorite cookbooks, “My Father’s Daughter,” by Gwyneth Paltrow. This one is an altered version of the more healthy of the two. ( I didn’t have all of the ingredients called for, so I improvised)
1/2 cup vegetable oil (I used canola oil)
1/2 cup soy milk (I used 0% fat regular milk)
1/2 cup maple syrup
1/4 cup light agave (I forgot this altogether. I would have either added honey or more maple syrup.)
1 cup white spelt flour
1 cup whole spelt flour
(I used 2 cups of gluten-free flour and added 1 1/2 teaspoons xanthan gum)
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Preheat oven to 375 degrees. Line 12 cupcake tins with papers. Mix the wet ingredients together in a bowl. Mix the dry ingredients in a separate bowl and pour in the wet ingredients. Fold in blueberries and divide among the muffin tin cups and bake for about 25-30 minutes. Check centers with a toothpick to make sure they are done.
Let cool a bit before eating.