Blueberry Bran Muffins Vegan Recipes

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 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 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

Steps:

• Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
• Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
• Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
• Spoon the batter into the muffin cups. They should be not quite filled.
• Bake until the tops are firm to the touch and lightly browned, about 35 minutes.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
• Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
• Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.

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.

BLUEBERRY-BRAN MUFFINS (VEGAN)

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl mix cereal, wheat germ, oil, soy-ghurt, milk and vanilla.
• In a large bowl mix the flour, soy flour, baking powder, baking soda, salt, and sugar.
• Pour the wet ingredients in with the dry ingredients and mix until just blended.
• Gently fold in blueberries. Once again, make sure they're thawed and relatively dry or your muffins will be blue and wet.
• Fill lined muffin tins 2/3 way full and bake for 22-25 minutes. You may have to bake them a little longer because my oven is extremely hot, so I only bake them for 22.

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.