Vegan Blueberry Muffins

Muffins are a classic sweet treat perfect for breakfast, dessert or an in-between snack. These vegan blueberry muffins are no exception.


  • 230g (1½ cups) spelt flour
  • 70g (1 cup) wheat bran
  • 110 g (½ cup) coconut sugar
  • 2 tbs ground flaxseed
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 200g (1⅓ cups) blueberries
  • 315ml unsweetened almond milk
  • 125g (½ cup) unsweetened apple sauce
  • 1 tbs lemon juice


Step 1.
Preheat the oven to 190°C (170° fan). Line a 12-hole (or two 6-hole) muffin tin(s) with paper muffin cases.

Step 2.
Stir together the spelt flour, wheat bran, coconut sugar, ground flaxseed, baking powder, bicarbonate of soda, salt and spices in a large mixing bowl. Stir in the blueberries.

Step 3.
Stir together the almond milk, apple sauce and lemon juice in a measuring jug or mixing bowl until just combined.

Step 4.
Add the wet ingredients to the dry, stirring until just combined; the batter should not be totally smooth.

Step 5.
Divide between the muffin cases. Tap the tin(s) on a flat surface a few times to help settle the batter.

Step 6.
Bake for 25-30 minutes or until risen and dry to the touch; a toothpick should come out clean from their centres.

Step 7.
Remove the tin(s) from the oven and let the muffins cool in their tin(s) before serving.

Makes 12 muffins.