Whole Wheat Blueberry Bran Muffins Recipes

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• 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.

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use paper muffin liners.
• Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
• 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.

BLUEBERRY BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

BLUEBERRY-BRAN MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

WHOLE WHEAT BLUEBERRY BRAN MUFFINS

Steps:

• Mix dry ingredients together in one bowl.
• Mix wet ingredients together in a different bowl.
• Combine wet into dry with Blueberries and just mix together.
• Grease bottom of muffin tin, and scoop in muffin mix.
• Bake at 350f and enjoy!
• Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.

MOIST BLUEBERRY BRAN MUFFINS

Steps:

• Pre-heat oven to 375 degrees and line muffin pan with muffin tins or spray with non-stick spray.
• Mix wheat bran with milk in a small bowl and set aside for 10 minutes.
• Meanwhile, whisk together honey, yogurt, apple sauce, egg and vanilla.
• Stir in wheat bran/milk mixture.
• Add sifted flour (whole wheat and white), baking soda, baking powder, salt and cinnamon.
• Gently stir in the orange zest and blueberries.
• Fill muffin tins and bake for 20 minutes or until toothpick comes out clean.
• Serve warm or store in air-tight container for up to 7 days. These also freeze well.

BLUEBERRY BUTTERMILK BRAN MUFFINS

Steps:

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
• In a medium bowl, stir together the oat bran, yogurt, buttermilk, and vanilla.
• Reserve 1 tablespoon of flour. Whisk together the remaining flour, baking powder, cinnamon, and salt in a separate bowl. In a third bowl, whisk together the coconut oil or butter and egg. Stir in the honey and molasses. Mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Toss the frozen blueberries with the remaining 1 tablespoon of flour; then gently fold into the batter.
• Divide the batter into the prepared muffin cups. Bake at 350°F for 24-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.