Blueberry Bran Muffins Gluten Free Recipes

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 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.

BLUEBERRY BRAN MUFFINS - GLUTEN FREE

Steps:

• Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
• Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
• Beat all ingredients well with an electric beater.
• Finally, add fresh blueberries.
• Stir lightly with spoon so as to not break open blueberries.
• Pour batter evenly into 12 non-stick muffin pans.
• Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
• Eat warm or cold.

GLUTEN FREE BRAN MUFFINS

Steps:

• In a large bowl combine almond flour, flax meal, baking soda and salt.
• In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth.
• Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins.
• Spoon batter into lined muffin tins.
• Bake at 350°F for 20-25 minutes.
• Cool and serve.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven 350°F.
• Combine All Bran and Wheat bran together.
• Stir in buttermilk and let sit for 5 minutes.
• Stir in liquid eggs, oil and vanilla; set aside.
• In separate bowl combine flour,Splenda, baking soda, baking powder and cinnamon.
• Stir into cereal mixture just until moistened. Stir in berries.
• Divide batter among muffin tins.
• Bake 25 minutes or until tester inserted comes out clean.
• Can be frozen.
• Tip; Frozen berries work.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray.
• Whisk flour, salt, baking soda and baking powder in medium bowl.
• Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
• Add wheat bran and stir until almost blended.
• Add frozen berries and stir until evenly disrtibuted.
• Divide batter equally among prepared muffin cups, about 2/3 cup each.
• Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely.
• Can be made 8 hours ahead. Let stand at room temperature.