Preheat the oven to 190°C (170° fan). Line a 12-hole (or two 6-hole) muffin tin(s) with paper muffin cases.
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.
Stir together the almond milk, apple sauce and lemon juice in a measuring jug or mixing bowl until just combined.
Add the wet ingredients to the dry, stirring until just combined; the batter should not be totally smooth.
Divide between the muffin cases. Tap the tin(s) on a flat surface a few times to help settle the batter.
Bake for 25-30 minutes or until risen and dry to the touch; a toothpick should come out clean from their centres.
Remove the tin(s) from the oven and let the muffins cool in their tin(s) before serving.
Makes 12 muffins.