This is a basic blueberry muffin recipe with the added specialness of the oat bran, which gives it a delicious porridge kind of flavour. These blueberry muffins are also incredibly healthy overall and make a great breakfast or afternoon tea. I'm eating them for breakfast right now in fact. Given that these ones are your basic plain blueberry muffins I have added some variations down the bottom for those of you who fancy something a bit different.
1 1/2 cups wholemeal flour
1 tsp baking powder
1/2 tsp bicarb soda
1/2 cup oat bran
2/3 cup brown sugar
1/2 tsp salt
1 cup soy or oat milk
1 tsp vanilla extract
1/3 cup apple sauce
2 tbsp canola or rice bran oil
2 tablespoons lemon zest
1 1/2 cups frozen blueberries (You can also use fresh blueberries, however, I prefer to use frozen because a) they are more cost effective and b) fresh blueberries should be eaten fresh and not baked with)
1. Preheat your oven to about 180 degrees C.
2. Put the flour, oat bran, sugar, bicarb, baking powder and salt in a bowl and mix well to combine and remove lumps (a whisk or a fork work well for this).
3. Make a well in the centre and pour in the soy milk. Mix well to combine. Add the apple sauce, canola oil, vanilla and lemon zest and mix well.
4. Just before cooking stir through the blueberries. You have 2 options here, you can either mix them well to make your muffins come out a purpley-greeny colour or you can mix very gentle and sparingly so that your muffins come out slightly marbled/swirly looking - either way make sure the blueberries are evenly distributed throughout the batter.
5. Either grease a muffin tray well or cheat a bit and use cupcake liners (which I did - it's just easier!!). Fill the tray/liners to the top and then bake for 23-25 mins.
6. Remove from the oven when they are golden on top and transfer to a cooling rack.
Makes 12 muffins.
Orangey Blueberry Muffins:
Substitute 1 cup freshly squeezed orange juice for the soy milk and use orange zest instead of lemon zest.
Mixed Berry Muffins:
Substitute frozen mixed berries for the blueberries.
Blueberry Pecan Muffins:
Add 1/2 cup chopped pecans to the batter just before adding the blueberries. Top each muffin with a pecan for decoration.
Double Blueberry Muffins:
Add reduce the brown sugar to 1/2 cup and add 1/2 cup blueberry jam to the mix.
Blueberry White Chocolate Chip Muffins:Reduce the amount of blueberries to 1 cup and include 2/3 cup vegan white chocolate chips.
Blueberry Wheat Bran Muffins:
Substitute wheat bran for the oat bran.