These delicious, lemony, blueberry filled muffins are a huge hit with the family. They are so quick and easy to whip up so you can make them in a pinch for unexpected visitors or pop them into your kids’ lunch boxes. They also freeze well and make a great snack.

Blueberry Lemon Muffins [Vegan]

Cooking Time




  • 1 cup organic spelt flour
  • 1 cup organic all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1 cup soy milk
  • 1/3 cup organic canola oil (+ enough to oil the muffin tin)
  • 2 teaspoon pure lemon extract
  • 1 tablespoon vinegar
  • 1 1/4 teaspoon fresh or frozen blueberries


  1. Preheat your oven to 350ºF
  2. Lightly grease a muffin tin with canola oil.
  3. In a medium sized mixing bowl, whisk together your spelt and all purpose flours, salt and baking soda.
  4. In a large mixing bowl whisk together your sugar, soy milk, canola oil, lemon extract and vinegar.
  5. Add your dry ingredients to the large mixing bowl and mix just until blended.
  6. Gently fold in your blueberries.
  7. Divide the batter evenly between 12 muffin cups.
  8. Bake for 20 minutes or until toothpick inserted into the centre comes out clean or with a few cooked crumbs attached.