Blueberry Bran Muffins(Makes 1 Dozen)
Moist, hearty blueberry bran muffins packed with wholesome fiber and bursting with fresh blueberry flavor, perfect for breakfast or a healthy snack for all ages.
Ingredients
Instructions
- In a medium bowl, combine the bran, milk, margarine, and egg; let stand for 5 minutes.
- In a small bowl, combine the flour, brown sugar, baking powder, and baking soda.
- Stir the bran mixture into the dry ingredients just until blended; batter will be slightly lumpy.
- Stir in the blueberries.
- Spoon the batter into 12 paper-lined or greased 2 1/2-inch muffin pan cups.
- Bake at 400°F (200°C) for 20 to 22 minutes or until done.
- Serve warm.
Tips & Substitutions
For a lighter muffin, consider using whole wheat flour instead of all-purpose flour. If you prefer a sweeter taste, you can increase the brown sugar to 1/2 cup. For a dairy-free version, substitute almond milk for regular milk and use a plant-based margarine. Be careful not to overmix the batter; it’s okay if it’s slightly lumpy to maintain a tender texture.
Serving Suggestions
Serve these delicious muffins warm for breakfast or as a snack. They pair wonderfully with a side of Greek yogurt or a fruit salad. For a delightful brunch spread, consider offering them alongside Green Beans With Blue Cheese or a fresh smoothie. These muffins also make a great addition to a picnic basket.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, microwave for 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Bran Muffins(Makes 1 Dozen) contains roughly 273 calories, with 4g protein, 54g carbohydrates, and 5g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 749mg per serving (33% 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 in this recipe?
Yes, frozen blueberries work well in this recipe. Just be sure to fold them in gently to prevent them from breaking apart and turning the batter purple. You may want to adjust the baking time slightly if using frozen blueberries, as they can add extra moisture.
What can I substitute for margarine?
If you prefer to use butter, you can substitute an equal amount of unsalted butter for the margarine. For a dairy-free option, try coconut oil or a vegan butter substitute. Just ensure it’s melted before adding it to the batter for the best results.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum, as it helps provide structure. Additionally, check that all other ingredients, like baking powder, are gluten-free to ensure the muffins are safe for those with gluten sensitivities.
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).