Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 155 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!
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Vegan Blueberry Bran Muffins...Where healthy and wholesome meets warm, cozy and yummy from the oven!
These hearty, naturally vegan muffins are packed full of good stuff, lightly sweetened, and quite impressively for muffins are completely oil-free, packed with fiber and protein, and only 152 calories each.
Enjoy as they are, or split and spread with vegan Butter, peanut butter, or almond butter. They are great for breakfast, snacks and lunch boxes and can be frozen for up to 3 months.
Vegan Bran Muffin Variations
Feel free to omit the blueberries to make plain vegan bran muffins, or switch the blueberries out for any other mix-ins. Most dried fruit or nuts would work instead. I love a mix of walnuts and raisins!
More Healthy Muffin Recipes
Recipe
Vegan Blueberry Bran Muffins
Author:Ingredients
- 2 cups (230 grams) spelt flour , or wholewheat flour, weighed
- 1 cup (58 grams) wheat bran , or oat bran
- ½ cup (50 grams) rolled or old fashioned oats
- ½ cup (90 grams) coconut sugar , or brown or cane sugar
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda , (bicarb in the UK)
- ½ teaspoon sea salt
- 1¼ cups + 1 tablespoon (315 ml) non-dairy milk
- ½ cup (125 grams) unsweetened applesauce
- 1 tablespoon apple cider vinegar , or lemon juice
- 1 cup (150 grams) fresh or frozen blueberries , (don't defrost if frozen)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F and line a 12 hole muffin pan with muffin liners.
- To a large bowl add the flour, wheat bran, oats, sugar, flax, baking powder, baking soda, and salt. Whisk/mix together to combine.
- Make a well in the centre and add the milk, applesauce and vinegar. Mix together to form a thick batter.
- Add the blueberries and stir until evenly distributed.
- Spoon evenly between the muffin liners and bake for around 18 to 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
- Remove from the oven, leave in the pan for 10 minutes, then remove and finish cooling on a wire rack.
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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.
Laira says
I also wondered about using oat bran instead. Any thoughts?
A Virtual Vegan says
I haven't tried them with oat bran but I'm sure it would be fine.
Lynne says
My kids and I LOVE these! We have tried more cake-like versions and found them gummy in texture. These are the best! We are looking forward to trying other recipes of yours.
A Virtual Vegan says
Thank you Lynne. I'm so pleased you are all enjoying them. My pet hate is gummy vegan cakes, muffins, pancakes etc so you won't be finding any of them here! Thanks so much for taking the time to leave a review. I really appreciate it!
Pat says
These are delicious. Hard to find a good vegan bran muffin recipe and you've done it!
A Virtual Vegan says
Thank you Pat! I'm so glad you are enjoying them. You might enjoy these carrot muffins too. They are based on the same recipe. I just made a few flavour tweaks https://avirtualvegan.com/healthy-carrot-muffins/ . Thanks so much for stopping by to leave feedback. It's much appreciated!
lisa murray says
My orders are to make healthy raisin bran muffins. Do you think swapping raisins for blueberries would work?
A Virtual Vegan says
Absolutely! They are great with raisins. I've made them that way myself!
Christina Grant says
These muffins are delicious. Dense, moist, flavorful. I did make a substitution for the coconut sugar. I used a 1/4 C blend of brown sugar/stevia. There is still a slight sweet taste :) I was looking for a recipe without a lot of ingredients or specialty ingredients - these fit the bill. So happy to have found this site. I'm not a vegan, but a vegetarian. However, I am trying to cut back on dairy when baking. Keep up the good work!
A Virtual Vegan says
I'm so glad you enjoyed them Christina and thank you so much for coming back to leave a review. I really appreciate it! You might also like my Healthy Carrot Muffins. The recipe is adapted from this one. https://avirtualvegan.com/healthy-carrot-muffins/
Joy says
These were truly the best healthy bran muffins I have EVER made! Do you think I can swap the blueberries for carrots with good results? (And add some spices, of course :))
A Virtual Vegan says
Thank you! That's awesome. I'm so glad you enjoyed them. It's easy to swap out the blueberries for other berries or chocolate chips if you aren't being so healthy, but adding grated carrot will probably affect the texture because it's a bit wet. You could grate it and squeeze it in a clean dish towel to get as much moisture out as you can then it might be ok as long as you don't add too much, or you could reduce the quantity of milk a bit to cut down on moisture that way. Any way you do it I'm sure they will be edible though and you can tweak the moisture a bit on future attempts if need be. I have added a healthy carrot cake type bran muffin to my 'to make' list for the blog! Thanks for the inspiration!
Joy says
Amazing - I can't wait to see your healthy carrot cake bran muffin!
Gilles says
I am new at vegan lifestyle I like all the vegan recipes I try.
A Virtual Vegan says
That's great! Good for you for making the change!
Stephanie says
Amazing! So easy, fast and tasty. I was only going to try half a muffin, but before I knew it, I had eaten it all! I must admit to doubling the blueberries, but that's juste because I love them so much. Can't wait to share this recipe.
A Virtual Vegan says
Thank you Stephanie! So glad you enjoyed them!
Lianne says
These look delicious, but I can't seem to find any wheat bran where I live :( Do you have any suggestions of what I could use in it's place?
A Virtual Vegan says
That's a shame. Oat bran works the same if you can find that. I haven't tried any other variations but I think oat flour (you can make it yourself by grinding down oats in a food processor or blender) would work instead and probably just using more spelt flour would be ok. Be sure to weigh whatever you are subbing and stick to 60g as they will all have different volumes and using the cup measurement might not work. What you use will also affect the absorbency of the batter too so be careful with how much milk you add. Start off with a bit less just in case and add more if it's too stiff. You might even need more than I have specified. I hope that helps!
Elizabeth says
I have made these muffins twice and they are loved by me and my children! They don't taste too sweet or oily like store bought muffins. Just perfect! Thank you for the recipe!
A Virtual Vegan says
You are welcome Elizabeth. I am so glad that you are your children are enjoying them!
Kim says
I made these for breakfast this morning and we really liked them..., will make them again for sure! Thanks so much for the recipe.
A Virtual Vegan says
Great! I am so glad you enjoyed them. I always have a batch in the freezer as they make such a great snack or breakfast. Thank you for stopping by to let me know. I really appreciate it :O)