Oat Bran & Blueberry Muffins With Spelt (Vegan)

There’s something profoundly satisfying about a muffin that’s both wholesome and delightfully tender. For me, these Oat Bran & Blueberry Muffins with Spelt evoke memories of crisp autumn mornings, the scent of baking filling my kitchen as I’d pull a batch from the oven. It’s a recipe that speaks to the simple joy of nourishing ingredients transformed into a comforting treat, a testament to how well plant-based baking can truly shine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: ~35-40 minutes
• Servings: 12 muffins
• Yield: 12 muffins
• Dietary Type: Vegan

Ingredients

This recipe celebrates the goodness of oat bran and the unique character of spelt flour, all brought together with juicy blueberries.

• 1 ½ cups Soy Milk (or your preferred plant-based milk)
• 2 teaspoons Lemon Juice (to help create a vegan “buttermilk”)
• 1 ½ cups Oat Bran
• 1 ¼ cups Spelt Flour (light spelt flour is recommended for a lighter texture)
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ⅓ cup Canola Oil (or another light, neutral oil like grapeseed oil)
• 1 Ener-G Egg Substitute (or your favorite vegan egg replacer, prepared according to package instructions)
• ½ teaspoon Vanilla Extract
• ½ cup Dry Sweetener (organic sugar is a good choice, but feel free to use your preferred granulated sweetener)
• 1 cup Blueberries (fresh or frozen; mixed berries also work beautifully)

Equipment Needed

To bring these delightful muffins to life, you’ll want to have these basic kitchen tools ready:

• 12-cup Muffin Tin
• Muffin Liners (optional, but recommended for easy cleanup)
• Two Medium Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Spatula or Spoon for Folding
• Oven
• Cooling Rack

Instructions

Creating these wholesome muffins is a straightforward process, yielding a fantastic texture and flavor.

1. Prepare the Vegan Buttermilk: In a medium bowl, whisk together the soy milk and lemon juice. Let this mixture sit for about 5 minutes, allowing it to thicken slightly and curdle, creating a vegan buttermilk. Once it has thickened a bit, stir in the oat bran and set this bowl aside for a few minutes to allow the oat bran to absorb some of the liquid.

2. Combine Dry Ingredients: In a separate, larger mixing bowl, whisk together the spelt flour, baking powder, baking soda, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.

3. Incorporate Wet Ingredients: To the oat bran and soy milk mixture, add the canola oil, prepared Ener-G Egg Substitute, vanilla extract, and dry sweetener. Stir these wet ingredients together until they are well incorporated.

4. Combine Wet and Dry: Pour the wet ingredients from the oat bran mixture into the bowl with the dry ingredients. Mix well, but be careful not to over-blend. A few small lumps are perfectly fine; overmixing can lead to tough muffins.

5. Fold in the Berries: Gently fold in the blueberries using a spatula or spoon. If using frozen berries, there’s no need to thaw them beforehand, but be aware they might bleed a little color into the batter.

6. Fill Muffin Tins: Spoon the batter into 12 prepared muffin tins. You can use muffin liners for easier removal and cleanup, or lightly grease your muffin tin. Fill each cup about two-thirds to three-quarters full.

7. Bake: Preheat your oven to 375°F (190°C). Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8. Cool: Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire cooling rack to cool completely.

Expert Tips & Tricks

• Oat Bran Absorption: Allowing the oat bran to sit in the soy milk mixture for a few minutes is key to its tender texture. It plumps up and creates a lovely base.
• Spelt Flour Nuances: Spelt flour, being an ancient grain, can sometimes behave a little differently than all-purpose wheat flour. It can be slightly more delicate. Resist the urge to overmix the batter once the flour is added. This will help keep your muffins light and prevent them from becoming tough.
• Berry Prep: If you’re concerned about berries sinking to the bottom, you can lightly toss them in a tablespoon of the spelt flour before folding them into the batter. This creates a tiny coating that helps them suspend better.
• Frozen Berries: When using frozen blueberries, avoid stirring them vigorously into the batter. Gently fold them in to prevent them from breaking down too much and staining the entire batter.

Serving & Storage Suggestions

These Oat Bran & Blueberry Muffins with Spelt are delightful served warm or at room temperature. They pair wonderfully with a cup of herbal tea, a glass of plant-based milk, or a smear of your favorite vegan butter or jam.

For storage, allow the muffins to cool completely before storing. They will keep well in an airtight container at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator for up to 5 days. If you wish to freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. To reheat, simply warm them gently in a toaster oven or microwave.

Nutritional Information

Here’s an estimated nutritional breakdown per muffin:

Nutrient	Amount per Serving	% Daily Value
Calories	~190 kcal
Total Fat	~8 g	10%
Saturated Fat	~1 g	5%
Cholesterol	0 mg	0%
Sodium	~250 mg	11%
Total Carbohydrate	~25 g	9%
Dietary Fiber	~3.5 g	13%
Sugars	~7 g	8%
Protein	~5 g	10%

Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is wonderful as is, here are a few ideas to customize it:

• Other Berries: Feel free to swap the blueberries for raspberries, blackberries, or a mix of your favorite berries.
• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for an extra burst of bright flavor.
• Spice It Up: A pinch of cinnamon or nutmeg in the dry ingredients can add a lovely warmth, especially during cooler months.
• Seed Boost: Fold in a tablespoon or two of chia seeds or flax seeds for added nutrition and a slightly different texture.
• Flour Alternative: If spelt flour isn’t readily available, you can substitute it with whole wheat pastry flour for a similar tender result. All-purpose flour can also be used, though the texture might be slightly denser.

FAQs

Q: Can I use a different plant-based milk than soy milk?
A: Absolutely! Almond milk, oat milk, or cashew milk will work perfectly well in this recipe.

Q: My batter seems a bit thick, is that normal?
A: Yes, the combination of oat bran and spelt flour can create a slightly denser batter than traditional wheat flour muffins. As long as it’s scoopable, you’re good to go.

Q: Can I make these muffins gluten-free?
A: This specific recipe uses spelt flour, which is not gluten-free. To make them gluten-free, you would need to use a gluten-free flour blend that contains xanthan gum and ensure your oat bran is certified gluten-free.

Q: What’s the best way to store leftover muffins?
A: For optimal freshness, store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Q: Can I add nuts or seeds to these muffins?
A: Yes, you can add about ½ cup of chopped nuts or seeds to the batter along with the blueberries for added texture and flavor.

Final Thoughts

There’s a quiet beauty in creating something so delicious and wholesome from simple ingredients. These Oat Bran & Blueberry Muffins with Spelt are a testament to that. They offer a satisfying bite, a hint of sweetness from the berries, and a hearty foundation from the oat bran and spelt. I encourage you to bake a batch, share them with loved ones, or simply savor one with your morning coffee. Let me know how your kitchen smells and how much you enjoy them!