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.
Kelly–
These looks great! One question–I’ve been looking for just a plain bran muffin recipe. Do you think I could leave out the blueberries and still have a good result? (None of like berries..I know, it’s weird) Thanks for all the great recipes!
Stacia
Kelly,
I am new to your site and these recipes look amazing. It has been so hard to find egg & nut free recipes (that are good!) for my son.
Do you know if it is possible to substitue regular milk for the rice or soy milk? I was just wondering.
Thanks for the great website!!
Amy
I have recently stumbled over an awesome recipe for muffins that is for those of us that need something quick and easy and would love to share it with all.
It is actually a Weight Watchers recipe my Aunt was using and thought of my daughter who has egg, milk, and peanut allergies.
MOST Duncan Hines cake mixes do not contain any of THOSE three. So, the first recipe is for Pumpkin Spice muffing.
1 Duncan Hines Spice cake mix
1 can of pumpkin
1/4 cup water
Mix together
bake as directed
EASY!!!
We recently stepped out of the ‘box’ so to say and took a Vanilla cake mix from Duncan Hines, 2 big bananas, and 1/4 water, bakes as directed… Made wonderful Banana bread muffins
Our next try is going to be making apple (and applesauce) and chocolate chip muffins!
We make muffins as my daughter seems to find them more ‘fun’ than a piece of cake.
We have also froze some for ‘emergency’ moments when we need a treat for her.
Best part, they are healthy for all!!!
I remember my mother in law giving me a similar recipe using a Duncan Hines cake mix, and adding pumpkin. I used to love to make it until I found I could no longer use the Duncan Hines cake mix. It was yummy….
I love these muffins only with berrries, because it is a lighter bran muffin Stacia. I have another one though in my book that is what you’re looking for…a straightforward bran muffin without a lot of “stuff”in it. My Breakfast Bran Muffin (omit the raisins if you like) would be perfect for you!
Thanks SO MUCH Amy!!
Kelly,
Congratulations on the release of your new book. I wish you the best! Great muffin recipe too….definitely trying this one.
Thanks so much Jamie!!!
[...] From The Food Allergy Mom [...]
I made these muffins with my 3 year old son this afternoon.
They came out great!! Thanks again for these recipes!