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Lemon Blueberry & Rosemary Muffins

Updated: Jul 25, 2023

A healthy, but no less fluffy or delicious, take on a brunch favourite! This recipe comes courtesy of our Zenbassador - Prab Kaur, RD. Find her on Instagram: @nutrikaur !


1 1/2 cups spelt flour (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon ground flaxseed

2 tablespoons brown sugar (lightly packed)

1/2 cup unsweetened almond "milk

1 teaspoon vanilla extract

1/2 cup maple syrup

1 tablespoon fresh lemon juice

3 tablespoons water

150 g package Fauxmagerie Zengarry Blueberry & Rosemary Cashew Spread

1 cup fresh blueberries

Zest of 1 lemon (~2 teaspoons)


Preheat oven to 350 degrees F. Grease muffin pan or fill with greased/parchment muffin cups. Zest the lemon. Then, in a separate bowl, cut and squeeze the lemon to make fresh lemon juice. Set both aside. In the same bowl containing the ground flaxseed, mix the flaxseed and water and let stand. In the same bowl containing the almond milk, combine the almond milk and fresh lemon juice and let stand.

Using a stand mixer or hand mixer, blend the cheese until it is as smooth as possible. Then add maple syrup, flax egg and vanilla extract, one at a time, mixing on high to combine. Set aside. In a separate bowl (which may be the bowl already containing the spelt flour), combine the spelt flour, salt and baking powder and whisk to combine. Add the lemon zest and fold in. Combine the dry and wet ingredients and begin to gently mix them together. Avoid over mixing! Add the vegan buttermilk and continue to gently mix the batter until it is incorporated. Finally, add the blueberries and brown sugar and gently fold them into the batter.

Divide the batter evenly among the muffin cups. Bake the muffins for 20 minutes or until a toothpick comes out smooth (be careful not to test a blueberry section that will not come out smooth). Let the muffins cool for 5-10 minutes in the pan before removing. Enjoy!


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