For a sweeter muffin, increase the brown sugar to 3/4 cup. If using frozen blueberries, do not thaw them before adding them to the batter to prevent the batter from turning blue. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For a nutty flavor, add 1/4 cup of chopped walnuts or pecans to the batter along with the blueberries.
Low-Fat Blueberry Bran Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS3.3K
Start your day with these delightfully moist and wholesome muffins, bursting with juicy blueberries and the goodness of bran. A guilt-free treat that doesn't compromise on flavor!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol16 mg
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Fiber4 g
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Protein4 g
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Saturated Fat0 g
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Sodium250 mg
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Sugar15 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Prepare a 12-cup muffin tin with grease or paper liners. (5 minutes)
02 Step
Recipe View In a medium bowl, combine wheat bran and nonfat milk. Let stand for 10 minutes to soften the bran. (10 minutes)
03 Step
Recipe View In a large bowl, whisk together applesauce, egg, brown sugar, and vanilla extract until well combined. (2 minutes)
04 Step
Recipe View Add the bran mixture to the wet ingredients and stir until just combined. (1 minute)
05 Step
Recipe View In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. (3 minutes)
06 Step
Recipe View Gently fold the dry ingredients into the wet ingredients until just moistened. Be careful not to overmix. (2 minutes)
07 Step
Recipe View Gently fold in the blueberries. (1 minute)
08 Step
Recipe View Scoop the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
09 Step
Recipe View Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean, and the tops spring back lightly when touched. (20 minutes)
10 Step
Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Wilton Jakubowski
Nov 16, 2024The recipe was easy to follow and the muffins were so moist and delicious.
Giovanny Schuppe
Feb 20, 2024I made these with frozen blueberries and they turned out perfectly. My kids loved them!
Clarissa Smith
Jun 30, 2022I added a streusel topping to mine and they were a huge hit at my brunch.
Dejuan Cremin
Jul 16, 2021These muffins are so good! I love that they are healthy and taste amazing.