Low Fat Blueberry Bran Muffins


4.5 of 5 (22)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 1.6 g
  • Cholesterol: 27.5 mg
  • Sodium: 428.9 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.5 g

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


Introduction

Very moist and delicous muffins. Can substitute Raspberries or Bananas instead of blueberries.

I made 8 LARGE muffins. Very moist and delicous muffins. Can substitute Raspberries or Bananas instead of blueberries.

I made 8 LARGE muffins.
Number of Servings: 8

Ingredients

    1 1/2 cups wheat bran
    1 cup nonfat milk
    1/2 cup unsweetened applesauce
    1 egg
    2/3 cup brown sugar
    1/2 teaspoon vanilla extract
    1/2 cup all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup blueberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.


Number of Servings: 8

Recipe submitted by SparkPeople user LYNSLOTH.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    I thought these muffins were great.
    I got 10 good size muffins out of the recipe.
    My suggestion would be taking them out of the oven right away to keep them moist. Bran has the tendency to dry out if baked too long. Yummy1     - 8/16/08


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    Incredible!
    1 of 2 people found this review helpful
    These were really good. I have tried them with blueberries and raspberries. I never have apple sauce on hand but I use low fat french vanilla yogurt instead and they were great. Everyone loves them in my house. I also make 12 muffins instead of 8. - 3/17/10


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    Incredible!
    1 of 2 people found this review helpful
    SO good.
    I substituted 1/3 cup Splenda brown sugar blend for the brown sugar; added 1/4 c. ground flax; used mixed frozen berries and a small banana instead of just the blueberries and these turned out great. I also made 12 muffins instead of 8 which (which my changes) makes these 100 kcal/each. :)     - 1/31/09


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    Incredible!
    These were really good. Love making them in the mini size for hubby for his trucking trips. - 8/30/19


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    Very Good
    These muffins were very tasty. I made 20 muffins (used medium liners) from 1 batch so they were about 76 calories per muffin. - 8/11/11


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    Incredible!
    Very good recipe - tasty - easy - I got 12 muffins out of recipe. Filling with morning coffee at work. - 7/24/11


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    O.K.
    Didn't really like the taste. My wife did so I may make them again. - 6/18/11


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    Incredible!
    Very good and moist..Made a batch with blueberries and a batch with choc chips for the kids. - 5/30/11


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    Very Good
    Very moist and filling, will make again, thanks. - 4/26/11


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    Very Good
    I used your recipe as the base for my attempt to make the "perfect breakfast muffin." All I've changed so far is that I substituted egg beaters for the egg, and substituted 1/4 cup wheat germ for 1/4 of the flour. I got 12 wonderful muffins from this that had amazing muffin tops (the best part!) - 3/20/11


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    Incredible!
    For a low fat muffins these are great!! I substituted splenda for 1/2 the sugar, but found the muffins a little too sweet. I will cut back next time. My batch made 12 good sized muffins. - 8/29/10


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    Incredible!
    Just made these for the 1st time and they were SO GOOD. Changes I made: omitted the egg, upped the apple sauce to 3/4 cup, added a dash of cinnamon and a dash of fresh nutmeg. Next time, I think I'll coat the blueberries in flour before adding and decrease the sugar. But otherwise, YUM! - 8/21/10


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    Very Good
    Really easy to make and very good. I made 12 muffins out of this recipe. - 5/29/10


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    Incredible!
    Delicious!!! I used canola oil (didn't have apple sauce) and used rice milk (nondairy family). Used 1/2 Cup sugar. Made 12 muffins. They were a HUGE hit and will be made again (and again). Thank you! - 2/4/10


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    Lovely but I dont like blueberries so I put dates in, They were superb,thanks - 7/15/09


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    Very Good
    I used extra blueberries and substitued 1/2 cup Uncle Sam's Cereal with Flax for 1/2 cup of the bran. I forgot them cooling on the counter overnight and they were still moist and enjoyable! - 5/28/09


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    Very Good
    Good !! - 10/23/08


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    Incredible!
    I had my doubts, but these are GOOD. Oh yum! I cut the sugar down to a scant 1/2 cup, and subbed in rice milk (can't have dairy) with no problems. I also made it into 12 muffins. - 7/27/08


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    what can I sub for the bran? - 7/27/08


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    Incredible!
    I don't like bran but these are really yummy and so much healthier. This same recipe got great reviews on allrecipes.com which is where I found it. The only changes I made is to make 12 muffins instead of 8. Brings the calories down to 123, 1g fat. Only other change was to double the blueberries. - 7/25/08