Blackberry Bran Muffins
- Yield 12 pieces
Vegan-friendly bran muffins studded with luscious blackberries.
Bran muffins have always been one of my favorite treats, and I am thrilled that my vegan version can compete with the best muffins I’ve ever tasted. They are moist, not too dense, just sweet enough, and the bites of juicy blackberries make them extra special. Other berries work well, too. I always use this recipe to make olallieberry muffins when the berries are in season. The muffins freeze well and defrost on your counter in about 2 hours, or 20 seconds in the microwave. Lightly toasted, they taste almost as delicious as when they’re freshly baked. —Myra Goodman
- 1 cup plain, unsweetened soymilk
- 1 tablespoon fresh lemon juice
- 2 cups wheat bran
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- 1/4 cup very hot water
- 3/4 packed light brown sugar
- 1/2 unsweetened applesauce
- 1/4 cup canola oil
- 1 1/4 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup fresh blackberries
- Position a rack in the lower third of the oven and preheat it to 350F. Lightly oil 12 muffin cups or line them with paper liners.
- In a large mixing bowl, whisk together soymilk and lemon juice. Let mixture sit for 5 to 10 minutes to thicken into “buttermilk.” Whisk the mixture and stir in the bran and oats.
- In a medium mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk the sugar, applesauce, and oil into the flaxseed mixture. Add this mixture to the bowl with the bran, blending until the batter is combined.
- In another medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the batter, stirring just until combined. Do not overmix. Carefully fold in the blackberries.
- Fill each muffin cup with a heaping ⅓ cup of batter. The muffin cups should be full and rounded at the top. Make an effort to divide the blackberries evenly among the muffins.
- Bake for 35 to 40 minutes, or until the muffins are firm to the touch and a toothpick inserted into a muffin (avoiding the blackberries if you can) comes out clean.
- Cool the muffins in the tin for 10 minutes. Turn out the muffins and continue to cool them on a wire rack for another 10 minutes before serving.
Recipe from Straight from the Earth by Myra Goodman and Marea Goodman (Chronicle Books, 2014)