These are very tasty muffins,especially with freshly picked blueberries.I used vanilla yogurt and I also used the cereal bran and these turned out just fine.Excellent recipe!
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Muffins turned out great. I used all apple sauce instead of oil, and barley flour instead of white or whole wheat flour. For the blueberries, I used one cup of blueberries and one cup of chopped apple - just because I had half an apple leftover from something else. Thanks for the recipe.
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These were quite good. I used whole wheat flour, fresh blueberries, and All Bran Buds cereal and everything turned out just fine. I'm not a bran fan at all but these were good!
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I did the 1/2 oil/1/2 applesauce way and it was super fluffly and delicious with 1.5 cups of fresh blueberries using whole wheat flour. My muffins turned out so beautiful looking.... huge crispy muffin tops because I filled the muffin cup up so much. These are now my quick breakfast on the go option.
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Wonderful recipe!
I used the applesauce/oil option, and also used Splenda brown sugar, 1/2 cup. I ended up with 18 regular size muffins plus about 3 muffins worth of batter. Since I was out of muffin pans, and didn't want to wait and bake another batch of only 3, I added a bit of milk and made pancakes! YUMMY! BTW, I figured the calories per muffin, made with applesauce and Splenda, to be right around 160 each. These are pretty hefty muffins ... one plus some fruit makes a great breakfast! Thanks, Dorel!
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These were awesome! This recipe will be a staple. I made these for breakfast on Saturday morning and it made enough for 12 good size muffins and an entire tray of mini muffins. yay! I had a bunch of friends over on Saturday night and they were suddenly all gone! Thanks for posting a healthier and delicious blueberry muffin recipe! yummmm.
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This is a superb muffin! I followed your notes and used the 1/2 c applesauce for the oil and increased the blueberries (which were frozen) to 2 cups. Also used home ground wheat flour and plain unsweetened yogurt. Very moist, nutty flavor from the bran, loads of berries-delicious!
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These are so good! I didn't want to stop eating them, they are so tasty. I halved the recipe and used oat bran and whole wheat flour. I did end up using 1/2 C of sugar for the half-recipe and I liked the sweetness. I ended up with twelve regular sized muffins for a half recipe. Moisture is really important to me in a muffin, and these are! They're also filling so they make a good breakfast on the go. Next time I'll try it with 1/2 apple sauce and see how I like it and make these little gems even healthier!
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like everyone says - Fluffy and Delicious! I used 2 cups frozen raspberries and I think I could have used more. I also used 1/2 cup oil and flax-meal (they recommend a 1:3 ratio so I ended up using 1-1/2 cup flax-meal to substitute 1/2 cup oil. I was afraid it would be too much but it was very nice and nutty flavor). I also skipped the vanilla and added cinnamon and ginger. These are pretty impressive considering how dense the batter is ! Thanks!
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Very healthy, very easy, very filling! Nice and moist, unlike a lot of bran muffins I've tasted, even with whole wheat flour.
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MMMMMM, good stuff (lol) thanks for sharing Dorel. I used Blueberry yougurt (what else lol), with brown Splenda and I did use 1/2 oil & 1/2 apple sauce. No other changes were made. Wow wonderfull for breakfast lunch dinner bedtime snack ... Get the idea ... thanks again for sharing, will definately use this again.
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i halved the ingredients in order to make less muffins and ended up yielding eight. i used dannon light and fit yogurt (white chocolate raspberry), egg substitute, only applesauce, splenda, and strawberries instead of blueberries. i liked that they rose quite a bit and are a large muffin. i hate tiny muffins! the outside was crispy and the inside was moist. very good!
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We really loved these. I used half white and half wheat flour with 1/2 cup splenda brown sugar. Also added 3/4 cups chopped pecans. I had strawberry yogurt in the frige so that's what I used. Recipe made 8 mini loaves and 6 small muffins. All delicious lol... Thanks for the recipe.
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These were great, tasy and light. Will definitely make these again.
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Yum Yum Yummy! I baked as directed only substituting about 1/4 - 1/2 cup of the bran for 1/4 or more cup of ground flax seed. I used french vanilla yogurt, mixed berries and applesauce for the other 1/2 cup of oil. Very moist, next time I may add a bit more sugar. Thanks for the great recipe!!!!
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yum. i really like these muffins. i used a fat free lemon chiffon yogurt, natural applesauce- no oil, splenda, whole wheat flour, eggbeaters and about 1.5 cups of blueberries. they turned out very moist and i got 17 very large muffins. thanks for a great recipe.
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Really fabulous! With two cups of bran and all whole wheat flour, I expected these muffins to be like bricks but they were unbelievably light and tender. I used fat free plain yogurt, 1 c brown sugar, 1 c oil and 1 1/2 c frozen blueberries. I'll try subbing oil with 1/2 applesauce, I'm sure that would be very good as well. I got 18 large muffins, perfect at 22 minutes. Thanks so much, Dorel, for a wonderful recipe!
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