Recipe: Delicious Blueberry Oat Bran Muffins

Blueberry Oat Bran Muffins. In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture.

Combine whole wheat flour, oat bran, wheat germ, brown sugar, lemon rind, baking powder, baking soda and salt in a large bowl. For egg-free and vegan blueberry oat bran muffins, you can swap in your favorite egg white substitute for the eggs. Sweetened with applesauce and filled with fiber. You can cook Blueberry Oat Bran Muffins using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Blueberry Oat Bran Muffins

1. You need 2 cups of all purpose flour + 1 tbs for dusting blueberries.
2. You need 1 cup of coarse ground oat bran.
3. It's 2 tsp of baking soda.
4. It's 1 tsp of baking powder.
5. Prepare 1 tsp of salt.
6. You need 1/2 tsp of ground cinnamon.
7. It's 1 cup of whole milk.
8. Prepare 1 (5.3 oz) of container plain Greek yogurt (I used Chobani).
9. Prepare 2/3 cup of packed brown sugar.
10. It's 1/2 cup of vegetable oil.
11. You need 2 of large eggs.
12. Prepare 1 tsp of vanilla extract.
13. It's 1 pint of fresh blueberries.

Prepare muffin tins by lining with paper cups or spraying with non-stick spray. Add buttermilk to oat bran and let stand. Combine flour, baking powder, baking soda and salt; set aside. Beat vegetable oil, egg, sugar and vanilla together.

Blueberry Oat Bran Muffins instructions

1. Preheat oven to 350°F. Spray a standard size 12 count muffin tin with nonstick spray, including the entire top. Or line cups with paper liners. Either way you will want to spray the top to prevent sticking..
2. In a medium bowl wisk together flour, oat bran, baking soda, baking powder, salt, and cinnamon. Set aside..
3. In a large bowl wisk together milk and yogurt until smooth. Add brown sugar, oil, eggs and vanilla. Wisk to combine thoroughly..
4. Add dry ingredients to wet mixture all at once. Using a wooden spoon stir together until just incorporated, with no dry patches remaining. It will be lumpy and that's okay. You don't want to over mix..
5. Let batter rest for 5 minutes. Meanwhile gently toss blueberries in 1 tbs flour to coat (this helps keep them from sinking to the bottom of the muffins). Gently fold into batter to distribute as evenly as possible..
6. Gently spoon batter into prepared muffin tins, filling the wells to the top. I actually ended up with enough to also fill a 12 count mini muffin tin..
7. Place in oven. Bake 25-35 minutes, or until toothpick inserted in the center (of a muffin in the middle of tin) comes out clean. Mine took about 28 min..

In a large bowl whisk together the flour, oat bran, baking powder, baking soda, and sugar. In a separate medium bowl, whisk together all of the remaining ingredients except the blueberries. Mix the liquid ingredients into the dry ingredients and fold together until just mixed. Add the dry ingredients, stirring just until combined. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.

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