Blueberry Bran Muffins Vegan Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Stir together 1/2 cup plus 2 tablespoons white sugar, unsweetened applesauce, yogurt, oil, vanilla sugar, and vanilla extract in a second bowl. Fold into flour mixture using a spatula, but do not over mix. Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.