Low-Fat High Fiber Blueberry Bran Muffins

READY IN: 25mins
Recipe by Lighthouse Rita

These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.

Top Review by vttrapperman

I don't believe in giving bad reviews if you change the recipe AT ALL. I hate when people say something bad after they completely alter a recipe. In this case, I actually did make a very very small modification, but since I'm giving it five stars, I see no harm in reviewing the basic premise of this recipe. The only real change I made was to add 1 Tbsp. of oil in place of 1 Tbsp. of applesauce to give it a little more of a traditional muffin feel. Sometimes when I use all applesauce, I don't love the texture in the end, so out of fear, I added a touch of oil. I also added about a 1/2 - 1 tsp. of cinnamon because I love cinnamon in everything. These are so yummy. I love blueberry and bran together.... really good with some apple jelly on them. Sounds wierd, but it's delicious! These were great, thanks for the recipe!!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Grease muffin cups or use paper muffin liners.
  3. Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
  4. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
  5. Beat in bran mixture.
  6. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
  7. Stir into bran mixture until just blended. Fold in blueberries.
  8. Scoop into muffin cups.
  9. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

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