Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 177 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!
An email from a reader last month, asking if I could come up with a recipe for some Vegan Blueberry Bran Muffins was the prompt I needed to create this recipe. And then later, my Healthy Carrot Muffins too.
MUFFINS FOR BREAKFAST?
Muffins aren’t something I have grown up associating with breakfast. You probably already know that I am English and moved to Canada a couple of years ago. In England, the only muffins associated with breakfast are English Muffins and they are bread-like rather than cake-like. No-one eats ‘cakey’ muffins for breakfast. They are more of a dessert or afternoon tea type treat.
I personally wouldn’t feel comfortable eating a sugary muffin made with refined flour for breakfast, but one full of whole grain spelt flour, high fibre wheat bran, oats and juicy berries is a whole different ball game and I have fully embraced the ‘muffins for breakfast thing’ since creating this recipe.
Thanks Diane! :O)
PACKED FULL OF GOOD STUFF
These Vegan Blueberry Bran Muffins are packed full of good stuff and are only lightly sweetened with a little coconut sugar. They are completely oil-free and come in at only 140 calories each with an impressive 6 grams of fibre and 4 grams of protein per serving. They can be eaten as they are, but are also delicious split and spread with my Vegan Butter or some peanut butter. One (or two!) make a fantastic breakfast, either at home or packed up to enjoy on the commute to work or school. They are also great as lunch box stuffers and after school snacks and freeze absolutely perfectly for a month or two.
LET ME KNOW WHAT YOU THINK OF THESE VEGAN BLUEBERRY BRAN MUFFINS
If you try these gorgeous blueberry studded muffins, please let me know what you think. You can leave your feedback below and share your pictures with me on Instagram. I am @avirtualvegan. Use the tag #avirtualvegan to be sure I won’t miss them.
For best results please use the ingredients and cooking method described below. Substitutions often affect how a recipe turns out. Please only rate the recipe if you have actually tried it. That way the star rating is an accurate representation and helpful to other readers. Thank you and I hope you love this recipe!
Mel x
Vegan Blueberry Bran Muffins
Ingredients
- 230g | 1.5 cups spelt flour
- 60g | 1 cup wheat bran
- 50g | ½ cup rolled oats
- 80g | ½ cup coconut sugar
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 312mls |1¼ cups non-dairy milk
- 140g | ½ cup unsweetened apple sauce
- 1 tablespoon apple cider vinegar or lemon juice
- 148g | 1 cup fresh or frozen blueberries
Instructions
- 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 .
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Nicola says
These are my favorite vegan muffins!! Healthy and delicious and so quick to make with a scale. I’ve made them twice in the last week. We love them!
Beth says
Thank you for the recipe, these are delicious. I made a double batch this morning in the hopes they freeze well. Have you tried freezing?
Melanie McDonald says
Yes, they freeze perfectly Beth. I’m really pleased you are enjoying them!
Kallie says
I made these today and was so thrilled. They are delicious.
Choosing a vegan lifestyle that is whole foods has been a big shift for our family. I really felt a sense of loss over much of my baking – especially for the kids lunch boxes…. I always prided myself on giving them a different home made muffin each day….. But the oil free whole food ones I’ve tried all use nut butters and are heavy and dense – I miss light fluffy airy ones…
And lo and behold, I stumbled upon this recipe. Made it straight away.
They are perfect. Not too sweet, light and tasty.
I love that you include weight measurements, this made it so easy for me to follow.
Thank you for sharing!
Melanie McDonald says
I’m really pleased you enjoyed them. Thank you for taking the time to leave a review!
JULIA S WHITEKER says
I’ve made these and the carrot version. I can’t stand how good they are!!! I recently made the blueberry ones with fresh berries and used 1.5 cups (also sub ww flour and olive oil for apple sauce) for house guests who bugged me until I sent them the link. Thank you so much!!
Melanie McDonald says
I’m really pleased you are enjoying them Julia!
Sarah says
What a fabulous recipe! I was looking for vegan bran muffins and came across this and made them. I love the sinpke ingredients and that they are oil-free yet still moist and not dense. And not sweet at all. I made mine with a mix of cranberries and blueberries. . I love these muffins and cannot stop eating them. They are fantastic with almond butter too! I can’t wait to make them again. Thank you!
A Virtual Vegan says
Thank you Sarah. I’m so pleased you are enjoying them! You might like my carrot muffin recipe too. It’s an adaptation of the blueberry bran one https://avirtualvegan.com/healthy-carrot-muffins/
Sarah says
I made the carrot muffins and they are fantastic! thanks for the link! I look forward to exploring more recipes on your site. Cheers!
A Virtual Vegan says
Oh that’s great. I’m so pleased you enjoyed them too!
Shannon says
WOW. These are seriously SO GOOD. In the past week, I’ve made 3 batches (2nd time doubling with excellent results) and froze a bunch for post-baby survival.
The second time, I subbed 1/2 the applesauce with melted coconut oil to increase the fat of the muffins- turned out deliciously. I also make with white whole wheat flour instead of spelt flour and oat bran instead of wheat bran. I soak the bran and oatmeal in the almond milk for about 10 minutes to make the muffins extra moist.
Thank you for the recipe!!
A Virtual Vegan says
I’m so pleased you are enjoying them Shannon. You might like my carrot muffins too. They are based on the same recipe and contain nuts, so more healthy fats for you. https://avirtualvegan.com/healthy-carrot-muffins/
Melinda Ross says
Love these muffins! Delicious and satisfying. I reduced baking time to 18 minutes. They were fully done by then.
Bluegirl says
Hi Mel
made this awesome recipe today, tottaly Great!! Me & my family really enjoyed it. It’s a keeper
Thank you for sharing !!!
A Virtual Vegan says
I’m so pleased you enjoyed them, and thanks so much for stopping by to leave feedback. It’s much appreciated!
Jay says
Hi Mel.This receipes looks good and wonder if I can substitute the Wheat Bran for anything else?
Thanks.
A Virtual Vegan says
You could probably leave it out and use more flour to compensate. I haven’t tried it like that though. You might need to adjust the quantity of milk to account for the change in absorbency. Oat bran would be a straight swap though if you can get it. I think probably oat flour, buckwheat flour or quinoa flour would all be good too at more or less the same quantity.