Blueberry Corn-Bran Muffins(12 Muffins)
Light and wholesome blueberry corn-bran muffins boast a tender crumb with bursts of blueberry flavor, perfect for quick breakfasts or nutritious snacks for all ages.
Ingredients
Instructions
- Preheat oven to 425°F.
- Line 12 muffin cups with paper liners or spray with cooking spray.
- In a large mixing bowl or food processor, combine oat bran, cornmeal, sugar, and baking powder.
- In a small mixing bowl, combine skim milk and canola oil; stir into the dry ingredients and mix well.
- Fold in the blueberries.
- Beat egg whites until stiff peaks form and fold them into the batter gently.
- Spoon the batter into the prepared muffin cups.
- Bake for 20 minutes or until golden brown.
Tips & Substitutions
For a healthier twist, consider using honey or maple syrup in place of sugar, adjusting the liquid accordingly. If you don’t have oat bran, you can substitute it with whole wheat flour, but the texture may vary slightly. To enhance flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. Ensure the blueberries are fresh for the best taste, or use frozen ones, but do not thaw them before mixing.
Serving Suggestions
These blueberry corn-bran muffins are delightful for breakfast or as a snack. Serve them warm with a pat of butter or a spread of Philadelphia Cream Cheese Spread for added creaminess. They pair beautifully with a cup of coffee or tea. For a wholesome breakfast, enjoy them alongside some yogurt or fresh fruit.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in an oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Corn-Bran Muffins(12 Muffins) contains roughly 149 calories, with 6g protein, 26g carbohydrates, and 3g fat. It is a good source of protein (13% of the Daily Value), iron (12% of the Daily Value), and calcium (11% 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 other fruits instead of blueberries?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even diced apples. Just be mindful of the moisture content; if using juicier fruits, you may need to adjust the liquid in the recipe slightly.
Can I make these muffins vegan?
Yes, to make these muffins vegan, substitute the egg whites with a flaxseed meal or a commercial egg replacer. Additionally, you can use almond milk or any other plant-based milk in place of skim milk and a vegan oil alternative instead of canola oil.
What can I do if my muffins come out too dry?
If your muffins are too dry, check the baking time and avoid overbaking them. You can also add a bit more milk to the batter next time or include an extra egg white for moisture. Adding a topping of fruit preserves or yogurt can also enhance moisture when serving.
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).