Tuesday 4 June 2013

Vegan Blueberry Bran Muffin

Vegan Blueberry Bran Muffins
I like a blogging challenge – you may have noticed this if you have read some of the posts on here. So when the lovely Victoria from A Kick at the Pantry Door announced her new monthly blogging challenge of Feel Good Food I was in. To start the challenge the chosen ingredient is the superfood blueberries.

As always I knew I could bake the blueberries into a cake but I was undecided until I saw the theme of this month's Breakfast Club run by Helen at Fuss Free Flavours. This month's host, Elizabeth at Elizabeth's Kitchen, has set High Fibre as the challenge and with some wheat bran to use up my mind was made up – muffins it was!


I thought I'd make these muffins vegan not just for dietary reasons but on a practical note. Quite often I run out of eggs but still want to bake so having some recipes that can be made out of store cupboard ingredients is very handy. This recipe contains no strange or hard to get ingredients. The bag of wheat bran came from my local branch of Morrisons.

As these muffins don't contain any eggs they don't rise like a muffin normally does. However, if you don't want to hoof down a bowl of cereal whilst trying to put your shoes on and dry your hair at the same time, this is the breakfast for you. Pop a couple in your bag and eat them at a more digestible moment.

Equipment: 12 cup muffin tin lined with cases.


7oz (200g) Wholemeal plain flour
5oz (150g) Demerara sugar
2½ oz (75g) Wheat bran
2 tsp (10ml) Baking powder
4½ oz (125g) Blueberries, washed and dried
8 tbsp (120ml) Sunflower oil
8fl oz (230ml) Water
1 tsp (5ml) Vanilla extract
1½ tsp (7.5ml) Lemon juice


1. Pre-heat the oven to 180°C/Gas mark 4.
2. In a large bowl mix the flour, sugar, wheat bran, baking powder and blueberries together. Make sure the blueberries are coated or they may sink.
3. In a separate bowl mix together the oil, water, vanilla extract and lemon juice.
4. Add the wet ingredients to the dry and stir until just combined. Unlike other muffin mixes this isn't so wet.
5. Spoon the mixture equally between the 12 muffin cases.
6. Bake for 25 minutes until a skewer comes out clean. Cool on a wire rack.


  1. Mmmm I love a good blueberry bran muffin, me. This sounds like the ideal thing to keep in the freezer and then take out as they're needed throughout the week. Thank you for entering them into the Breakfast Club!

    1. I'm not they're going to get as far the freezer. Kids both scoffed one this morning. Even caught my son licking his plate!

  2. Ness they look amazing! Thank you so much for taking up the first ever Feel Good Food challenge! I'm a notoriously bad breakfast eater, these look like just the ticket to grab and go in the morning :-)

    1. The kids have had several breakfast options offered to them but they keep going for these! I'm pleased to get a recipe in your new challenge. Here's to the future!


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