Jump to Recipe

..that is, if you’ve already spent a few stolen minutes – perhaps between hosting a play date of Nerf gun-slinging boys and deadheading your almost dead marigolds – whipping up a double batch of homemade, filled with good stuff, blueberry muffins.

For some, including me, homemade baked goods belong more in your fantasy household – you know the one that includes pets that don’t have accidents, kitchen drawers that always open no matter how many utensils are crammed in, and calendars that function down to the last minute (wait that’s only German me and not you?). What’s in your fantasy household? Maybe this not so challenging way to serve homemade baked goods for breakfast…or maybe stairs without creaks…

I have recently found, and I’m sure you’ve all always known, that there’s something magical about the smell of fresh baked goods wafting through the house on an afternoon just in time for an afternoon snack (I’ll get to break-FAST in a minute). I’ll be honest, when I was growing up my mom made pie in the afternoon – and shoot me now – I didn’t like pie. I thought fruit shouldn’t be warm-probably another weird German thing.My afternoon snack was whatever I could make out of the pantry and let me tell you, graham cracker crust, just the crust made with melted butter and sugar was a mighty fine after school nibble on more than one occasion. But, thank goodness I have shaken the baked fruit aversion.


I was inspired by the book from the woman who I don’t want to like but continue to make her foods. Conflicted. Gwyneth’s book offers two versions of blueberry muffins – her mom’s sugary, rich, let’s just call them cake muffins and this other recipe pulled together after her vision quest health food epiphany. And I love a food makeover that strives for the tastes we love, but attempts to abandon ingredients that have made us an unhealthier nation than we ought to be.


The recipe calls for spelt flour – both white and whole wheat. I popped for the white and used my own whole wheat flour. As I’ve learned in my new baking adventures, just whole wheat doesn’t contain enough protein to give the baked goods the proper consistency, so a blend with white is necessary for rise and texture. Spelt flour, made from an ancient grain, is finding its way into more recipes and products because it contains less gluten (not gluten free) and offers a nutty, rich tasted. I found several brands for it at Whole Foods. If you want to know more, this site went way deep in their spelt flour investigation.

The muffins, made this healthier way, are loaded with blueberries that fill out the tasty, soft pastry and melt in your mouth.

Now to breakfast. Really, not so complicated…First, make a double batch so you have plenty to save for later. Freeze the muffins. And on chilly mornings (or a snack-need moment), warm a few in the microwave in just sixty seconds. Serve with butter, fresh fruit and a giant glass of milk and those little chickens will start their Nerf day right. And you, can homemade baked goods make it from fantasy household into reality household…or would you just settle for live-in tech support? What’s in your fantasy household?


blueberry muffins put the fast in breakfast

preptime: 20 minutes makes 12 muffins

baketime: 20-25 minutes

1/2 c vegetable oil

1/2 c skim or soy milk

1/2 c maple syrup (real tastes better than sugarfree, you choose)

1/4 c agave nectar

1 c white spelt flour

1 c whole wheat flour

2 t baking powder

1/8 t fine salt

2 1/2 c fresh blueberries

  1. Preheat the oven to 375°. Line a 12-c muffin tin with papers.
  2. Mix wet ingredients.
  3. Stir in the dry ingredients.
  4. Fold in the blueberries.
  5. Spoon into muffin cups.
  6. Bake 25-30 minutes.
recipe slightly adapted from Gwyneth Paltrow’s My Father’s Daughter and provided by your friends at crunchtime.


  1. leslie howard says Jul 31st 2011 7:42 am

    Yummers. Can’t wait to try. Question- what is your thought on washing fruit before eating?

    • Sherri says Jul 31st 2011 1:28 pm

      Honestly, from a farmer’s market or organic, I’m okay with just using as is especially in baking when any ick can bake away. I will pick through it, however, to make sure critters aren’t present (like the special worm I found in my CSA lettuce). Any fruits that I’m not certain whether they have been grown around pesticides, I will wash well. What do you guys think?

  2. Penny says Jul 31st 2011 12:39 pm

    fyi, I’ve found that when using Spelt products, rather than regular wheat, I am (or feel) less bloated. Having said that, i agree you need a mixture of flours to get the dough consistency right. Then, why stop with just blueberries? I add a banana for extra sweetness and so you can cut back on the sugar – always use bown sugar or even a tablespoon of honey. Then I add dried cranberries and some kind of chopped nut, usually walnut or pecan. I’ve also been known to add peaches. Come on, let’s cram all the protein, potassium and vitmains in that we can.
    And yes, hot blueberry muffins are my excuse to eat a big dollop of real butter.
    And talk about lazy. . .I now just spray the muffin pan and do not use muffin papers. Well, I would use them if I were taking muffins to the pot luck or coffee hour, but just for home use, they keep very well in a plastic baggie. Maybe they freeze better in muffin papers but mine never last long enough to freeze.

    Keep up the good recipes and commentary. I’m enjoying the site very much and have recommended it to lots of friends.

    • Sherri says Jul 31st 2011 1:32 pm

      Penny – I hadn’t realized that spelt can ease digestion, another bonus with this flour. You are so right about loading up the muffins with all nutrient crazy foods because if you’re going to make a luscious baked good, why not make it really count on the health front. Whoa – you have given me a whole new light on timesaving ideas. Thank you thank you. Please keep them coming – we all can benefit from your ways!

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