Vegan Blueberry Bran Muffins Recipes

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 BRAN MUFFINS

Steps:

• Preheat the oven to 375°F (190°C) and line or grease 5 cups in a muffin tin.
• In a large bowl, combine the whole wheat flour, wheat bran, brown sugar, cinnamon, baking powder, baking soda, and salt.
• Add the orange zest, orange juice, oil, flax egg, and vanilla to the bowl and mix until just combined. Don't over mix.
• Add frozen blueberries to the muffin batter and gently fold them in until evenly incorporated.
• Scoop the batter into the 5 muffin cups as evenly as possible. Bake for 25-30 minutes, or until the top of a muffin springs back when lightly touched.
• Cool the muffins for 5 minutes before removing from the tin and cooling fully on a wire rack. They'll last a few days in an airtight container at room temperature and freeze well.

VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Add the fresh blueberries and fold in gently, to make sure you don't crush them.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

VEGAN BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
• Spoon batter evenly, about 1/4 cup each, into muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown.

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.

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.

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 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.

VEGAN BRAN MUFFINS

Steps:

• Preheat oven to 350F degrees. Line muffin tins with liners.
• In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
• Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
• Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.

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.

BEST VEGAN BLUEBERRY MUFFINS AND MY PROPOSAL STORY

Steps:

• Preheat oven to 425 degrees F
• Line muffin tin with muffin liners.
• Mix lemon juice together with plant milk.
• Sift together flour, baking powder, baking soda, salt, coriander, and lemon zest. In a separate bowl, using a hand mixer, cream together butter with sugar.
• Next add plant milk + lemon juice mixture and vanilla extract, as well as aquafaba.
• Add dry ingredients in 3rds and mix until well combined.
• Fold in blueberries with spatula so they don't burst. Batter will be pretty thick
• Using two spoons or an ice cream scooper, scoop batter into each liner so it's nearly completely full.
• Place in the oven for 12 minutes. Then lower the temperature to 350 degrees F for another 15 minutes or until toothpick comes out clean.

VEGAN WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line 12 muffin tins with paper liners.
• In large bowl, stir together flour, bran, sugar, baking soda, and salt.
• Stir remaining ingredients till gently mixed.
• Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
• Let cool completely.

VEGAN BRAN MUFFINS

Steps:

• Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
• Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
• Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
• Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
• Add the raisins and stir them in.
• Divide the batter evenly between the muffin partitions of your prepared muffin tray.
• Add chopped walnuts to the tops of the muffins.
• Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
• Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

VEGAN BERRY CRUMB MUFFINS

Steps:

• Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
• To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
• To make the berry muffins: In a large bowl whisk together all the dry ingredients.
• In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
• Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.

VEGAN BLUEBERRY MUFFINS

Steps:

• Stir together sugar and lemon zest in small bowl until combined; set aside.
• Adjust oven rack to upper-middle position and heat oven to 200C/400F. Spray standard muffin tin with nonstick cooking spray or line with non stick muffin liners.
• Bring 1 cup frozen blueberries and 1 tablespoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
• Whisk flour, baking powder, and salt together in a large bowl. Whisk the remaining 11/8 cups sugar, flax eggs, coconut oil, and vegetable oil together in a medium bowl until thick and homogeneous. Slowly whisk in Almond Milk buttermilk and vanilla extract until combined.
• Using a rubber spatula, fold the dry mixture into the wet mixture, along with 1/2 cup Frozen and 1/2 cup fresh blueberries until just moistened. Divide batter equally among prepared muffin cups. Spoon teaspoon of the cooked berry mixture into the center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

BLUEBERRY BRAN MUFFINS

Steps:

• Heat oven to 160 degC fan bake. Grease 12 muffin pans. Place oil, golden syrup, sugar, eggs and milk in a bowl, then beat lightly to combine.
• Combine the bran flakes, flour and mixed spice in a bowl, making a well in the centre. Pour the beaten wet ingredients into the well and stir to combine, then gently stir in the blueberries.
• Spoon mixture into prepared muffin pans and bake for 25 minutes, or until muffins test cooked when a skewer inserted into the centre of one muffin comes out clean.

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!