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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.8
  • Total Fat: 5.5 g
  • Cholesterol: 1.6 mg
  • Sodium: 485.2 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Blueberry Bran Muffins calories by ingredient
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Blueberry Bran Muffins

Submitted by: RIAJADE01

Introduction

I make these when I'm craving a large blueberry muffin but would rather not pay 700+ calories for it. I usually make a batch on Sunday night and split them with my husband. My prefered breakfast with these is to slice one in half, heat it for 15 seconds in a microwave, then add 1 tsp or so of butter, and have with half a banana and a cup of milk.

This recipe assumes the eventual batter will be poured into six large muffin cups (as opposed to the 12-cup muffin pan typically used for cupcakes and homemade muffins). If you prefer to use the smaller muffin cups, bake for 18 to 20 minutes instead of 35.
I make these when I'm craving a large blueberry muffin but would rather not pay 700+ calories for it. I usually make a batch on Sunday night and split them with my husband. My prefered breakfast with these is to slice one in half, heat it for 15 seconds in a microwave, then add 1 tsp or so of butter, and have with half a banana and a cup of milk.

This recipe assumes the eventual batter will be poured into six large muffin cups (as opposed to the 12-cup muffin pan typically used for cupcakes and homemade muffins). If you prefer to use the smaller muffin cups, bake for 18 to 20 minutes instead of 35.

Number of Servings: 6

Ingredients

    Dry Ingredients:
    1C all purpose flour
    1/3C whole wheat flour
    3/4C wheat bran
    1/3C Brown Sugar
    1T Brown Sugar
    2tsp baking powder
    1tsp baking soda
    1/4tsp salt
    1/4tsp cinnamon, ground

    Wet Ingredients:
    1 large egg white, lightly beaten
    1/4C molasses
    1tsp vanilla extract
    2T canola oil
    1C buttermilk

    Other:
    1C fresh blueberries

Directions

Preheat oven to 375 degrees. Spray muffin pan(s) with cooking oil or use paper muffin cups.

Mix dry ingredients and wet ingredients in separate bowls, then pour the wet ingredients into the dry ingredients, stirring just until mixed (it will be a little clumpy due to the wheat bran). Stir in blueberries.

Pour batter into prepared muffin pan, filling cups 3/4 of the way (for six muffin cups, using a 1/3 C measuring cup as a scoop helps distribute the batter evenly). Cook in 375 degree oven for 30-35 minutes, checking often.

Makes either 6 large muffins (larger than your standard muffin tin) or 12 standard muffins.

Number of Servings: 6

Recipe submitted by SparkPeople user RIAJADE01.






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