Dairy, Egg and Nut Free Blueberry Bran Muffins

There’s a chill in the autumn air, and all I seem to want these days is something warm and wholesome. I think that’s why I’ve made a lot of muffins lately. The Dairy, Egg and Nut Free Blueberry Bran Muffins is the perfect muffin when you’re looking for something with a little more substance. The classic blueberry muffin is still one of my all time favorites, but this one is a fantastic variation using Kellogg’s All Bran or Wheat Flakes cereal, soy milk and fresh or frozen blueberries. I love this recipe for its simplicity; just a bowl and a spatula is all you really need. It’s the perfect muffin to make with your kids as they can literally produce the entire recipe from start to finish by themselves. And because they helped make it, chances are they’ll actually eat and enjoy the fruits of their labor.

As a pregnant mama, I love making a batch of these even just for me, as it freezes well and can’t be beat for a quick on the go snack. I feel good knowing that I’m eating something that is at least somewhat healthy. Bring your kids to the kitchen, pull up a chair to the counter and make a batch of these. I promise you’ll enjoy them and make them a part of your “favorite muffin” recipe rotation.

Dairy, Egg and Nut Free Blueberry Bran Muffins

For this recipe, I use Kellogg’s All-Bran® cereal. Make sure you always double-check food labels for changes in ingredients.

Yield: 12 muffins

• 3 cups bran flakes cereal
• 11/4 cups soy or rice milk
• 1 tablespoon water
• 5 tablespoons dairy-free margarine, melted
• 13/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup blueberries, fresh or frozen
• Granulated sugar, for sprinkling

Preheat oven to 375ºF, and spray a 12-cup muffin pan with dairy-free baking spray.

In a medium bowl, combine cereal, soy milk, water, and margarine. Let stand for about 5 minutes. In another bowl, combine the flour, sugar, salt, and baking powder with a wire whisk. Add the wet cereal mixture to the flour mixture, and stir until just combined. Fold in blueberries, and divide evenly among prepared muffin cups. Sprinkle with granulated sugar, and bake 18 to 20 minutes, or until cake tester comes out clean.