Blueberry Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 63.4
  • Total Fat: 0.8 g
  • Cholesterol: 9.7 mg
  • Sodium: 231.1 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Blueberry Bran Muffins calories by ingredient
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Only 63 calories per serving and 5 grams of fiber! Only 63 calories per serving and 5 grams of fiber!
Number of Servings: 24


    3 C - Hodgson Mill All Natural Unproccessed Wheat Bran
    1 C - Boling Water
    1 C - Splenda
    1/2 C - Musselman's Home Style Natural Unsweetened Apple Sauce
    2 tsp - Baking Soda
    1 tsp - Salt
    1 - Large Egg
    1/4 C - Egg Beaters 100% Liguid Egg Whites
    2 C - Lowfat Buttermilk
    1 1/4 C - Hodgson Mill Whole Wheat Graham Flour
    1 1/4 C - Whole Wheat Pastry Flour
    2 C - Blueberries


- Mix 1 cup of wheat bran with 1 cup of bolining water; stir and let water absorb into bran.
- In a separate bowl blend Splenda and applesauce.
- Measure and combine flour, baking soda and salt.
- Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended Splenda-applesauce mixture, blueberries, and flour, soda and salt mixture.
- Stir until well blended.

- Place in the refrigerator for future use, or bake at once.
- When preparing to bake preheat oven to 400 degrees F.
- Stir batter well and spoon into prepared muffin tines.
- Bake 15 minutes
- Keep remaining mixture in airtight container for 2-4 weeks.

Makes 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user FAT_BEGONE.

TAGS:  Snacks |

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