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VegWeb.com  |  Recipes  |  Breads  |  Muffins  |  Blueberry Bran Muffins « previous next »
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Recipe submitted by mgkaelen, 11/19/06

Blueberry Bran Muffins

Ingredients (use vegan versions):

    1 1/2 cup wheat bran
    1 cup soy milk
    6 tablespoons applesauce
    2/3 cups brown sugar
    1/2 teaspoon vanilla
    1 cup all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    3/4 cup blueberries (OR 1/2 cup raisins OR 1 chopped apple OR any combination of any
    fruit/nut of your choice!)

Directions:

Combine wheat bran and milk. Let stand for 10 minutes.

Beat applesauce, brown sugar, vanilla. Add to wheat bran mixture.

Sift together flour, baking soda, baking powder, and salt.

Add wet ingredients to dry.

Fold in blueberries (or filling of your choice)

Bake at 350 degrees for 16-20 minutes!

Serves: 12

Preparation time: 15 minutes prep





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hewsie
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« Reply #1 on: March 04, 2007, 03:06:50 PM »

Really good!  They rise well, even with half whole wheat flour.  Light texture, but lotsa flavour.  I used spelt bran instead of wheat bran, and added 1-1/2 tsp of oil to better mimic the cafe muffins I'm addicted to.  Baking time was 20 mins. Cheesy
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Sariea
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« Reply #2 on: March 18, 2007, 03:55:37 PM »

These were delicious! I didn't use blueberries because the ones i have were kinda sour. I used half whole wheat flour and half whole wheat pastry flour, and added cinnamon, nutmeg, and ginger. I will be making these on a regular basis, these are the first bran muffins i've had that i've actually liked! Smiley
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blushinmuffin
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« Reply #3 on: March 19, 2007, 09:41:35 AM »

I used frozen raspberries instead of blueberries, oat bran instead of wheat bran, and whipped up a little raspberry juice glaze to put on top. perfection!
thanks for the recipe.
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deuceO
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« Reply #4 on: March 19, 2007, 10:36:32 AM »

Blushinmuffin, you create the most beautiful food I've ever seen!  I'm inspired!
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Bohemian_Vegan
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« Reply #5 on: March 30, 2007, 05:02:16 PM »

BRANTASTIC!  Shocked I left out the applesauce and added 1 1/4 cups of grated pear, 1tbsp of grated ginger, and 1 tbsp of safflower oil to the wet mix. I also added a 1/2 tsp ginger powder and 1/2 tsp nutmeg to my dry mix. MMMMMmmmmmmmmmmmmm Ginger pear bran - of all treats muffins are my favorite, and of all muffins this ranks #2 in my favorite, right after morning glory muffins Grin
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uhblondie
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« Reply #6 on: April 16, 2007, 08:12:14 AM »

I gave these 4 stars, because they were tasty but SUPER moist - as in, almost TOO moist, bordering on wet. I even cooked them for an extra 10 minutes. Did anyone else experience this? Next time I might use extra flour or less liquid. I used all whole-wheat flour, but otherwise followed the recipe exactly. Thanks!
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myavocado
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« Reply #7 on: May 12, 2007, 05:27:06 PM »

The first time I made these, I used oat bran (that was all I had) and they were pretty good. The second time around I tried wheat bran and wow, where these ever good! Instead of 3/4 cup of fruit, I used 1 cup because I like more fruit in my muffins. I think for more variation, I will try soaking the bran in mashed bananas or maybe even pureed pumpkin...I'll report the results!
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gemmer
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« Reply #8 on: May 17, 2007, 12:55:49 AM »

I'm so happy to have found this recipe! I just made another type of vegan bran muffin i found on the site, but they turned out super... dense, and not too flavourful. I can't wait to try these, and i hope that mine look (and taste) as good as yours do blushmuffin!
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Saskia
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« Reply #9 on: June 04, 2007, 12:44:50 PM »

Excellent recipe. Perfect texture too -- not too dense or too moist. I used half wheat flour, half all purpose flour. Didn't have blueberries so I used a 1/2 cup dried cranberries instead.
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kittylitter13
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« Reply #10 on: July 26, 2007, 02:47:17 PM »

I love these! so moist and delicious!
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greenqueen74
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« Reply #11 on: January 17, 2008, 05:10:33 PM »

These were super delicious muffins!!  And so easy to make too!  I did a few substitutions..... I used 1/2 whole wheat and 1/2 whole wheat pastry flour and used turbindo raw sugar instead of the brown sugar. 
Oh, and I put in fresh cut pears, as someone had suggested.  I don't know if I would do pears again; they didn't soften as much as I thought they would while baking but...still very good!  I will make this again!

By the way, this recipe is almost identical to the 'low fat bran muffin' also on this site; that recipe calls for an extra 1/4 c of mashed banana.  I was trying to decide which one to do before I realized-hey they are the same!
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vegan_edge
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« Reply #12 on: February 04, 2008, 08:50:48 PM »

i loved these! i made a few changes...ok so a lot of changes- pastry flour instead of white, 1c of water instead of soymilk, wholesome sweeteners zero instead of sugar and frozen mango instead of blueberries. oh, and i added 1tsp cinnamon. i made jumbo muffins and they baked for 27min. good stuff!!
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sciencevegan
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« Reply #13 on: February 08, 2008, 07:43:09 PM »

This is the best vegan muffin recipe I have used to date. So many times they come out like bricks, but these were light and fluffy. Next time I will try zucchini and carrots instead. Thanks for a great base recipe, so much can be done with this!  Smiley
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humboldt_honey
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« Reply #14 on: March 23, 2008, 02:50:23 PM »

This recipe rocks.  The muffins are firm, yet moist, not too sweet, and have a nice texture.  There are lots of things to add to the basic batter, so I'll be experimenting.  This is a recipe that people with limited baking skills, like myself, and make perfect the first time.  These muffins would be great for omnis.
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