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.
VEGAN BLUEBERRY BRAN MUFFINS RECIPE
Bran cereal not a favorite in your house? This blueberry bran muffin recipe is the perfect solution to empty the box.
Provided by Madhuram
Categories Muffins
Yield 12 Muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.6 Total Fat
VEGAN BLUEBERRY MUFFINS
Moist, loaded with blueberries, and so easy to make from scratch, this healthy vegan muffins recipe requires only 7 ingredients and is made in 1 bowl!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 157 calories, Sugar 14.6 g, Sodium 352.7 mg, Fat 2.9 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 0 mg
THE VERY BEST BLUEBERRY BRAN MUFFINS
This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.
Provided by karen in tbay
Categories Quick Breads
Time 45m
Yield 12-16 large muffins, 4 serving(s)
Number Of Ingredients 12
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.
BLUEBERRY-BRAN MUFFINS
I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
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.,
Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BLUEBERRY-BRAN MUFFINS (VEGAN)
I came across these in a vegan cookbook and they are delicious! My parents hate vegan food, but they always ask me to make these for them.
Provided by She-Thing
Categories Breakfast
Time 32m
Yield 12 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 271.8, Fat 11.6, SaturatedFat 1.6, Sodium 317.9, Carbohydrate 39.2, Fiber 3.9, Sugar 20, Protein 6.4
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- Preheat the oven to 350F and line a large muffin tin with paper liners. The recipe makes 18 muffins, so I use both a 12 cup and a 6 cup tin for the recipe, but you can cook them in batches if you only have one tin.
- In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries.
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- In a separate bowl, whisk together flour, baking powder and salt. Add to bran mixture, gently stirring until mostly combined (there should still be a few floury streaks). Fold in blueberries, then divide batter among muffin cups. Bake 15-20 minutes, until tops feel springy when gently pressed. Transfer to wire racks to cool.
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