Bran-tastic Fresh Blueberry Muffin Recipe For Anytime Snack
My dear readers, I am delighted to share with you a recipe that is both delicious and healthy: Blueberry Bran Muffins. As a nutritionist and food blogger, my passion is to provide healthy and tasty options for all dietary needs. This recipe is gluten-free, dairy-free, and filled with fresh blueberries and bran flakes that are rich in fibers, vitamins, and minerals.
These muffins are perfect for a quick breakfast or any on-the-go snack. The best part is that they’re easy to make, meaning anyone can follow the recipe without difficulty. Whether you’re looking for a new gluten-free option or simply want to add more fiber to your diet, these blueberry bran muffins won’t disappoint.
To make this recipe even more special, I’ve added some vanilla essence and coconut sugar which are essential in creating a delicious aroma while baking. These muffins incorporate both oat bran and uncooked oat which not only add texture but also provide great health benefits like aiding digestion and reducing cholesterol.
So let’s grab our aprons, preheat our ovens, and get started on creating these heavenly Blueberry Bran Muffins!
Why You’ll Love This Recipe
Are you looking for a delicious and nutritious breakfast treat that is also gluten-free? Look no further than my recipe for Blueberry Bran Muffins! These muffins are not only bursting with fresh blueberries, but they also pack in the fiber and protein from oat bran, making them a great way to start your day.
One of the best things about this recipe is its adaptability. Whether you are gluten-free or just looking for a healthy option, these muffins fit the bill. They can even be made vegan with a few simple substitutions.
But most importantly, these Blueberry Bran Muffins taste incredible. With the sweet vanilla essence and tartness from fresh blueberries, they are sure to satisfy any craving for something sweet while still keeping you on track towards your health goals.
So whether you’re a fan of classic bran muffins or just looking for a new breakfast option, give these Blueberry Bran Muffins a try. I’m confident that once you taste them, they will become a staple in your morning routine.
Let’s dive into the ingredient list for making delicious Blueberry Bran Muffins that are free of gluten and dairy components. The ingredient list is relatively short and straightforward, with a few substitutions available if needed. Here are the components that you will require to make these muffins.
- Oat Bran: 1 cup
- Gluten-free Flour Blend: 2 cups
- Baking Powder: 4 teaspoons
- Baking Soda: 1 teaspoon
- Xanthan Gum: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Cinnamon: 1/2 teaspoon
- Eggs: 2
- Sugar (Coconut or Brown Sugar): 3/4 to 1 cup
- Vanilla Essence: 1.5 teaspoons
- Skim Milk, Almond Milk, or Non-Dairy Milk Choice: 1.5 cups
- Reduced-fat Margarine or Coconut Oil: 1/2 cup melted
- Fresh Blueberries (or other berries): 2 cups
If needed, you can swap some of the ingredients like using coconut sugar instead of brown sugar or switching out regular milk for a non-dairy alternative such as almond milk. However, please note that the recipe results may vary if altered too much. Now that we’ve gone through the ingredient list let’s explore how to make these muffins in detail!
The Recipe How-To
Before we get started with the recipe, let me tell you that these Blueberry Bran Muffins are not only gluten-free but also dairy-free. They are perfect for anyone who is lactose intolerant or following a plant-based diet. Now let’s dive into the recipe.
- 1 cup of certified gluten-free oat bran
- 1/2 cup of gluten-free oat flour
- 1/2 cup of potato flour
- 1/2 cup of gluten-free cornflour
- 1 tsp of xanthan gum
- 2 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of sea salt
- 3/4 cup of brown sugar or coconut sugar
- 2 large eggs
- 1/2 cup of reduced-fat margarine or any dairy-free substitute, melted
- 1 tsp of vanilla essence
- 1 and a half cups of skim milk or any dairy-free substitute
- 2 cups of fresh blueberries
Preheat your oven to 375°F (190°C), line the muffin tin with liners.
In a large bowl, mix together the dry ingredients: oat bran, oat flour, potato flour, cornflour, xanthan gum, baking powder, baking soda and sea salt.
In a separate bowl, mix together the wet ingredients: brown sugar (or coconut sugar), eggs, melted margarine (or other substitute), vanilla essence and milk.
Add wet ingredients to dry ingredients. Mix well with a hand mixer until smooth.
Fold in fresh blueberries.
Divide mixture evenly between muffin tin cups using an ice cream scoop or tablespoon.
Bake in preheated oven for around 25 minutes or until an inserted toothpick comes out clean.
Remove from oven and let them cool for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delicious Blueberry Bran Muffins with your family and friends!
Remember to store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for later.
Substitutions and Variations
Verily, my dear readers, if thou art looking to make some changes, this is the section for thee! Fear not if thou dost not have all the ingredients on hand. Below are some substitutions and variations options that would still make for a delectable dish.
For those seeking a dairy-free option, thou canst substitute skim milk with almond milk or coconut milk. And for those who prefer a vegan diet, almond or coconut milk can be substituted for eggs. Instead of using butter, one may swap it out for reduced-fat margarine or coconut oil.
If thou art looking to reduce thee sugar intake when making these blueberry bran muffins, thou canst use brown sugar, honey or coconut sugar instead of granulated sugar.
Furthermore, it is possible to make this recipe with gluten-free flours only. One may substitute potato flour with other gluten-free flours like brown rice flour or sorghum flour. Thou canst also try using oat flour in place of cornflour.
Should thee want to add more omega-3 fatty acids to thy diet, then adding ground flaxseed or chia seeds to the recipe would be a wise choice.
Last but not least, one may choose to experiment with various types of dried fruits and nuts like raisins, chopped almonds or pecans. Lemon zest or orange zest could also be added for a citrusy twist.
In short, there are plenty of substitution options available depending on one’s dietary preferences and availability of ingredients. In the words of Ina Garten – “What I really love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It’s a sure thing that you can always make something comforting.” So fear not and let our imagination run free when it comes to cooking!
Serving and Pairing
When serving these delightful blueberry bran muffins, consider pairing them with a cup of hot tea or coffee for the ultimate morning treat! The combination of the warm muffins and a hot beverage creates a cozy and comforting atmosphere.
These muffins also make a great snack at any time of the day. Serve them alongside fresh fruit or as an afternoon pick-me-up. You can even top them with a dollop of whipped cream or yogurt for an extra indulgent treat.
For those who prefer savory flavors, try pairing these muffins with some scrambled eggs or avocado toast – the subtle sweetness of the muffins provides a delicious contrast to the savory flavors.
You can even make these muffins part of your brunch menu by serving them alongside other breakfast treats like bacon, eggs, and fresh fruit.
No matter how you choose to serve these blueberry bran muffins, they are sure to please your taste buds and provide a healthy, satisfying snack or meal option.
Make-Ahead, Storing and Reheating
After you’ve baked these delicious Blueberry Bran Muffins, you may find yourself with some leftovers. Fear not, as these muffins store and reheat well for a wholesome and quick breakfast or snack.
If you’re making these muffins ahead of time, simply let them cool to room temperature before transferring them to an airtight container. They will keep in the fridge for up to five days or frozen for up to three months.
When it comes to reheating your muffins, there are a few different methods you can use depending on your preferences. If you have the time, place them on a baking sheet in the oven at 350°F for about 10 minutes until heated through. This method will also give the muffins a slightly crispy exterior.
Alternatively, you can choose to microwave your muffin for about 20-30 seconds. If you’re reheating from frozen, increase the time by an additional 20-30 seconds until hot all the way through.
Remember to allow muffins to cool down enough prior to refrigeration or storing away because if put away while still warm or hot, moisture can get trapped inside and result in a soggy texture when reheated.
With these easy-to-follow steps for storing and reheating your Blueberry Bran Muffins, you’ll always have a healthy and satisfying pick-me-up on hand for busy mornings or afternoon cravings.
Tips for Perfect Results
To achieve the perfect texture and flavor for these delicious blueberry bran muffins, here are some tips I recommend following:
1. Measure ingredients accurately: Measuring ingredients with precision is crucial in achieving the right texture for these gluten-free muffins. Make sure to use measuring cups and spoons for accurate measurements.
2. Do not overmix the batter: Once you have combined all the wet and dry ingredients, do not overmix the batter. Overmixing can result in dense, tough muffins. Mix until well combined, scraping down the sides of the bowl as needed.
3. Use fresh blueberries: Fresh blueberries will give your muffins a better flavor and texture than frozen ones. Select plump, firm and brightly colored berries.
4. Allow muffins to cool before removing from pan: Wait at least 10 minutes before removing the muffins from the pan to ensure they are fully set and won’t crumble or fall apart.
5. Store in an airtight container: Keep your blueberry bran muffins fresh by storing them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
By following these simple tips, you can make sure that your gluten-free blueberry bran muffins turn out perfectly every time! Enjoy these tasty treats as a healthy snack or as a breakfast on-the-go.
In conclusion, these Blueberry Bran Muffins are the perfect gluten-free recipe for anyone seeking a delicious and healthy breakfast or snack option. Not only are they packed with fiber and nutrients from the oat bran and fresh blueberries, but they’re also gluten-free, dairy-free, and low in sugar.
By following the tips and recommendations provided, such as using certified gluten-free flours and adding a variety of substitutions and variations, you can easily customize this recipe to your preferences. Plus, with make-ahead and storing options available, you can enjoy these delicious muffins throughout the week without any hassle.
I encourage you to try out this recipe – not only because it’s incredibly easy to make but because it’s undoubtedly one of the best gluten-free muffin recipes out there. You won’t be disappointed! So get baking, and don’t forget to share them with friends and family so everyone can enjoy these delectable Blueberry Bran Muffins. Happy baking!
Blueberry Bran Muffins - Gluten Free Recipe
- 1 cup brown rice flour
- 1/2 cup potato flour
- 1/2 cup gluten-free cornflour
- 2 teaspoons gluten free baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon xanthan gum (optional)
- 1 cup sugar
- 2 tablespoons rice bran
- 60 g reduced fat margarine, melted
- 2 eggs
- 3/4 cup gluten-free low fat vanilla yogurt
- 1/4 cup skim milk
- 1 teaspoon vanilla essence
- 1 cup fresh blueberries
- Sift flours, baking powder, soda and xanthan gum into a large mixing bowl.
- Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence.
- Beat all ingredients well with an electric beater.
- Finally, add fresh blueberries.
- Stir lightly with spoon so as to not break open blueberries.
- Pour batter evenly into 12 non-stick muffin pans.
- Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown.
- Eat warm or cold.