Blueberry Bran Muffins Vegan Recipes

THE VERY BEST BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Lightly spray muffin pans.
• In large bowl, combine cereal with milk, let stand 10 minutes.
• In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
• Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
• Pour over dry ingredients and sprinkle with blueberries.
• Stir just until moistened.
• Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
• Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
• If using frozen blueberries, do not thaw before adding to the muffins.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray 12-cup muffin tin with non-stick baking spray.
• Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add buttermilk and blueberry juice cocktail and stir with whisk until blended.
• Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to juice mixture and stir just until dry ingredients are moistened. Fold in blueberries.
• Let mixture sit 20 minutes to allow cereal to soften.
• Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

OAT BRAN BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 425ºF.
• Grease 12 muffin cups or line them with paper baking cups.
• In a mixing bowl, stir together the oat bran, sugar, baking powder, and salt.
• Add the milk beverage, egg whites, honey or molasses, oil, and blueberries. Mix with a spoon just until the dry ingredients are moistened. Do not over-mix.
• Fill the prepared muffin cups about three-quarters full.
• Bake for 15 to 17 minutes, or until golden brown.
• Let cool for 10 minutes in the muffin cups, before removing to a wire rack to cool completely.

BLUEBERRY OAT BRAN MUFFINS: VEGAN, LOW CARB AND GLUTEN-FREE!

Steps:

• Preheat your oven to 425 degrees F. In a large bowl, mix the dry ingredients together.
• Create a "well" (or as I like to call it, a crater) in the middle of your dry ingredients. Add the wet ingredients and stir them together, then stir them into the dry ingredients until just combined.
• Grease your muffin tins or line them with paper muffin cups. Bake for about 15 minutes or until the muffin tops start to turn golden brown and a fork or toothpick inserted into the middle of the muffins comes out clean. Enjoy!

VEGAN BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400°F and line muffin trays (I like to use silicone liners )
• Add all of the dry ingredients to a large bowl (except blueberries)
• Add all of the wet ingredients to another bowl or jug and stir them together well.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix as this can affect the muffins finished texture.
• Add the blueberries and stir until evenly distributed.
• Spoon carefully into the muffin liners and bake for around 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
• Remove from the oven and cook on cooling trays .

VEGAN BLUEBERRY BRAN MUFFINS RECIPE

Steps:

• Preheat oven to 350F/180C for 15 minutes. In a small bowl stir together 1/2 cup of milk and vinegar; set aside to curdle. Line a 12 muffin tin with paper liners.
• In a medium bowl, sift together the dry ingredients listed in Part 1.
• In a large bowl, stir together the cereal, 3/4 cup of milk and orange juice. Add the curdled milk, brown sugar and melted coconut oil too.
• Incorporate the dry flour mix into the wet ingredients, stirring until just combined. Add in the blueberries too. As always remember to toss the fruit with some flour before adding it to the batter. If the batter is too thick add a tablespoon or two of water/milk.
• Spoon in the batter in the prepared muffin tin and bake for about 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Mine was done in 23 minutes. Cool the pan on a wire rack for 5 minutes before removing the muffins out of the tin. Serve it warm or once cooled.

BLUEBERRY-BRAN MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
• In a large mixing bowl add the flour, baking powder, baking soda and salt.
• Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
• Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
• Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425°F (218 °C) with a shelf ready just above the middle. Line 12 wells of a muffin pan with muffin liners.
• To a large bowl add the flour, sugar, baking powder and salt. Whisk them together to combine.
• Make a well in the centre of the flour mixture, then add the milk, oil and vanilla.
• Mix together gently until just combined, then add the blueberries and fold them through. The batter is supposed to be thick.
• Divide the mixture evenly between the muffin wells, filling them just shy of the top.
• If using the optional blueberry jam, drop about a teaspoonful on the top of each muffin and swirl it in with the tip of a sharp knife.
• Top each muffin with a few more blueberries and a generous sprinkle of sugar, or some vegan streusel, then place in the oven.
• Immediately set a timer for 5 minutes. After that time is up turn the oven down to 375 °F (190 °C) (don't open the oven door) and cook for approximately 18 minutes, or until they are golden, well risen, and a toothpick or sharp knife inserted comes out clean, except for maybe a little blueberry juice. If you are using a dark coloured muffin pan they might be ready a minute or two earlier.
• Leave in the pan for 10 minutes before transferring to a wire rack to cool completely.

VEGAN BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.
• In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
• In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.
• Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
• Remove from heat and allow muffins to cool before removing from pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

VEGAN BLUEBERRY BANANA BRAN MUFFINS

Steps:

• Instructions
• Preheat oven to 375°F
• Grease and/or line a 12 cavity muffin tin and set aside
• In a large bowl, combine all dry ingredients (both flours, oat bran, flax, baking powder, baking soda, cinnamon and salt), stirring to combine
• In a medium bowl combine dairy free milk, brown sugar, applesauce, oil and vanilla and whisk together
• Stir in dried blueberries
• Add wet ingredients to dry, and gently mix until incorporated
• Divide batter into prepped muffin tin
• Bake in preheated oven for 15-18 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
• Allow to cool in pan for a few minutes, then remove to a wire rack to finish cooling
• Enjoy!