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Lemon-blueberry spelt flour muffins

It's bold to say, but I think I have truly won the muffin lottery with this recipe. These hearty spelt muffins have a subtle lemony tang and are bursting with sweet, fresh blueberries. Traditional muffin recipes are full of white flour and white sugar which are fine for treats once in a while, but definitely shouldn't be part of a regular breakfast routine. These lemon-blueberry muffins are made with better-for-you ingredients like sprouted spelt flour and coconut sugar. I also added NOW Rawsome, a whole food concentrate with a comprehensive list of nutrients from antioxidants to Omega 3's. I absolutely love this recipe, and I can't wait to recreate it with other berries and flavours! Many thanks to NOW and Vista Magazine Canada for collaborating with me on this recipe!

This recipe is vegan, and refined sugar free.

If you make this recipe and want to show off on IG, you can tag me,


Makes 6 muffins

Ready in 1 hour



1 1/4 cups sprouted spelt flour

1/3 cup coconut sugar

1/2 cup coconut oil, melted

1/2 cup unsweetened non-dairy milk + 1 tablespoon apple cider vinegar

1 flax egg

3/4 cup fresh blueberries

1/2 tablespoon baking powder

3 tablespoons NOW Rawsome

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

1/8 teaspoon salt


  1. Preheat oven to 400 F

  2. Line a 6-cavity muffin tin with paper muffin liners. Or, if you don't want to use paper, grease it with an extra dab of coconut oil. Set aside

  3. Combine unsweetened non-dairy milk and apple cider vinegar. Set aside for 5 minutes to thicken and curdle (this is how you make non-dairy buttermilk)

  4. In a mixing bowl, combine flour, sugar, baking powder, NOW Rawsome, and salt

  5. In a separate mixing bowl, combine melted coconut oil, flax egg, prepared non-dairy buttermilk from step 1, lemon zest, and vanilla

  6. Make a well in the dry ingredients and pour in the wet ingredients

  7. Stir to combine until there are no dry spots left, but don't over-mix

  8. Gently fold in the blueberries

  9. Scoop equal portions of the batter into the muffin cavities

  10. Bake for about 25 minutes, or until the end of a knife comes out clean



  • A flax egg is 1 tablespoon of ground flax seed mixed with 3 tablespoons of water. Combine the ground flax and water around the time you preheat your oven, and by the time you need to add the flax egg to the wet ingredients, it will have gelled up into an egg-like consistency



This post was in collaboration with NOW and Vista Magazine Canada, but all opinions are my own!


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