Low Fat Blueberry Bran Muffins

Start your day on a wholesome note with these Low Fat Blueberry Bran Muffins, a perfect blend of nutrition and flavor! Bursting with juicy blueberries and the hearty goodness of wheat bran, these muffins are naturally sweetened with unsweetened applesauce and just a touch of brown sugar, making them a guilt-free indulgence. With the warm aroma of cinnamon and a moist, tender crumb, they’re a satisfying snack or breakfast option for anyone seeking a healthier treat. Easy to prepare in just 35 minutes, this low-fat recipe uses pantry staples like all-purpose flour, low-fat milk, and vanilla extract for a simple yet delicious baked good. Whether enjoyed fresh from the oven or saved for meal-prep, these fiber-rich muffins are sure to keep you feeling full and energized throughout the day. Perfectly portable and kid-friendly, they're a must-try for health-conscious bakers!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Wheat bran
• 1 cup Low-fat milk
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 large Egg
• 0.5 cup Unsweetened applesauce
• 0.5 cup Brown sugar
• 1 teaspoon Vanilla extract
• 1 cup Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a medium mixing bowl, combine the wheat bran and low-fat milk. Stir well and let the mixture sit for 5 minutes to allow the bran to soften.

Step 3

In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

Step 4

In the bowl with the softened bran mixture, add the egg, unsweetened applesauce, brown sugar, and vanilla extract. Whisk until smooth and well blended.

Step 5

Gradually pour the wet mixture into the dry ingredients. Mix gently using a spatula or wooden spoon until just combined. Do not overmix; it's fine if the batter has a few lumps.

Step 6

Fold in the fresh or frozen blueberries, being careful not to crush them.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(835.7g)

Amount per serving	% Daily Value*
Calories	1219.3

Total Fat 17.1g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 238.7mg	0%
Sodium 2515.7mg	0%
Total Carbohydrate 252.9g	0%
Dietary Fiber 35.2g	0%
Total Sugars 108.8g
Protein 37.8g	0%

Vitamin D 154.6IU	0%
Calcium 486.5mg	0%
Iron 14.3mg	0%
Potassium 1228.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.7%

Protein: 11.5%

Carbs: 76.8%