5 Reviews

These were fantastic! Why they don't have more reviews I don't know. I substituted All bran Buds in mine and it ended up giving the final product a nice bit of extra texture. I also used brown sugar instead of white, just because. My berries were frozen so the cooking time was at least 30-35 minutes. Thanks for a great recipe!

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CrinV February 24, 2008

This a wonderful low fat muffin. DH LOVED it and it even got me to eat breakfast which is rare! I used frozen blueberries and wasn't sure if they needed defrosting so I dumped them in straight from the freezer. The dough is pretty thick so this worked perfectly--the berries didn't crush since they were frozen. I also used Craisins. The muffins were even better after a few days since they absorbed moisture from the muffin.

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Laura36 October 09, 2004

For a low fat muffin, these are very good! The combination of blueberries and cranberries is wonderfull and of course the all bran does what it is supposed to do, ha ha ha ha ha !!!!We will have these in the freezer on a "regular" basis!! Thanks for sharing.

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Derf March 17, 2003

These were quite yummy. I used Crasins and mini frozen blueberries (from Costco), still frozen. I made mini muffins, and cooked them about 14-15 minutes. My kids (4 & 7) clamor for these "cupcakes". These are perfect to freeze and pop in the microwave on busy school/work mornings to eat on the go.

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Mary Sunshine May 11, 2013

I wanted to create a cranberry, bran and blueberry muffin similiar to Tim Horton's because they are so good and low fat. I used some craisins and frozen blueberries and some fresh cooked cranberries. It also made 15 muffins rather than 12 as described - they were a big hit and very yummy!!!!! Will make these again for sure!!

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Redjeep January 15, 2012
Low Fat Blueberry Cranberry Bran Muffins