Community Pick
Yogurt Blueberry Bran Muffins
"I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer."
photo by CoolMonday
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
12 muffins
ingredients
- 400 g any flavour yogurt (about 1-2/3 cups)
- 2 teaspoons baking soda
- 3⁄4 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
- 2 large eggs
- 1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
- 2 cups natural bran (not cereal, the real wheat bran)
- 2 teaspoons vanilla
- 2 cups flour (can be white or whole wheat)
- 4 teaspoons baking powder
- 1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)
directions
- Preheat oven 350°.
- Line 12 muffin cups with paper liners or spray with Pam.
- Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
- In a large bowl beat together sugar, eggs and oil.
- Add bran and vanilla.
- In a separate bowl mix together flour and baking powder.
- Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
- Fold in blueberries.
- Bake 20-35 minutes.
- Makes 12 very large muffins or 18 large muffins.
Questions & Replies
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I would like to use all Bran cereal in this recipe. To soften it do I put it in with the yogurt and baking soda? Would you think I would make any other tweaks? Thank you for your help
Reviews
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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! -
The best I have made. A tolerant recipe, easy to tweak, though I pretty much followed the recipe. I used 50/50 oil/apple sauce and 50/50 whole wheat/all purpose flour. The yogurt/baking powder combo really lightens it up with a simular flavor to buttermilk recipes and easier than separating and whipping egg whites. Light fluffy flavorful. Perfect. -
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These are hearty little muffins! I love that they're not sweet--I want my bran muffin to taste like bran, not a sugar bomb....not that these aren't excellent loaded up with butter and jam fresh out of the oven ;)
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These are awesome! I added one teaspoon of cinnamon and since I didn't have enough wheat bran I used a 1/4 cup of flax meal. They are not as sweet as bran muffins you would buy at a store, but I like it that way. This one's a keeper. -
Had no bran at home so I used our sons Baby Gourmet ancient grain baby cereal and it turned out amazingly great.
see 24 more reviews
Tweaks
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I used egg whites only, added walnuts, used half white and half whole wheat flour, and replaced 2tbsp of flour with buckwheat. I also topped with a sprinkle of flax seed.
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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. -
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!
RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
