Blueberry Bran Muffins

Oh my, these are delicious and healthy. This recipe is adapted from my favorite Isa Does It cookbook to use slightly less sugar and a couple other small tweaks. This makes a dozen; consider doubling so you can freeze some! You'll eat a dozen way too quickly.


1 C whole wheat flour
1 1/2 C wheat bran
1/3 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 C almond milk
1 T apple cider
1/4 C canola oil
1/4 C applesauce
2 T molasses
1 T maple syrup
1 tsp vanilla

1 C blueberries (fresh or frozen; I like small wild frozen)


In a medium bowl, combine almond milk and vinegar and set aside to curdle.

Preheat oven to 350.

Mix dry ingredients. Make a well in the dry ingredients and add the wet ingredients. Stir the wet ingredients in the well, and then mix the wet and dry together until just moistened, being careful not to over mix.  Fold in blueberries.

Lightly butter 12-cup muffin pan. Fill each muffin well most of the way full with batter. Bake for 22-28 minutes; use the longer time if your blueberries were frozen. Tops should feel firm to the touch. 

Remove from oven, let cool at least 15 minutes, and then transfer to cooling rack. Serve with vegan butter!

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