Blueberry-Bran Muffins
Blueberry-Bran Muffins offer a delightful combination of wholesome bran cereal and sweet blueberries, resulting in moist, flavorful muffins perfect for breakfast or a snack. Their hearty texture and fruity burst make them ideal for health-conscious eaters seeking a tasty, nutritious treat.
Ingredients
Instructions
- Sift together the flour, baking powder, salt, and sugar. Set aside.
- Mix the milk and all-bran cereal together and let stand for a few minutes.
- Add the egg and vegetable oil to the cereal mixture and mix well.
- Add the flour mixture to the wet ingredients only until moistened.
- Carefully fold in the blueberries.
- Pour the batter into greased muffin tins.
- Bake at 400°F (200°C) for 18 to 20 minutes.
Tips & Substitutions
For added moisture, consider using Greek yogurt instead of vegetable oil. If you don't have all-bran cereal, you can substitute with oat bran or a combination of rolled oats and ground flaxseed. To enhance the flavor, add a teaspoon of vanilla extract. Make sure not to overmix the batter; it should be just combined to keep the muffins tender. These muffins are perfect for breakfast or a snack.
Serving Suggestions
Serve these blueberry-bran muffins warm, perhaps with a pat of butter or a drizzle of honey. They pair wonderfully with a side of yogurt or a fresh fruit salad. For a delightful brunch, consider serving them alongside a Cheese Vegetable Dish for a balanced meal. These muffins also make a great on-the-go breakfast option or a healthy snack.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. To reheat, microwave for about 15-20 seconds or warm them in a 350°F (175°C) oven for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Bran Muffins contains roughly 244 calories, with 5g protein, 46g carbohydrates, and 4g fat. It is a good source of iron (12% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 817mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding to the batter to prevent bleeding. Add them straight from the freezer for the best results, and expect a slight change in texture.
What can I use instead of milk for a dairy-free version?
You can substitute the milk with almond milk, soy milk, or oat milk for a dairy-free version. Just ensure that the alternative milk you choose is unsweetened to maintain the balance of flavors in the muffins.
How can I make these muffins healthier?
To make the muffins healthier, consider reducing the sugar or using a natural sweetener like honey or maple syrup. You can also add in some chopped nuts or seeds for extra nutrition and texture, or incorporate whole wheat flour for added fiber.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).