Low Fat Blueberry Cranberry Bran Muffins

Start your day off right with these wholesome and delicious Low Fat Blueberry Cranberry Bran Muffins—perfect for a guilt-free breakfast or snack! Packed with fiber-rich wheat bran, juicy blueberries, and tart dried cranberries, these muffins are moist and satisfying thanks to low-fat buttermilk and unsweetened applesauce. With a delicate hint of cinnamon and just the right amount of natural sweetness from brown sugar, they deliver on flavor without overloading on calories. Made with a mix of whole wheat and all-purpose flours, these muffins strike the perfect balance of hearty and light. Ready in just 35 minutes and yielding 12 servings, they’re a quick, healthy option for busy mornings or afternoon cravings. Try them warm with a dollop of your favorite low-fat spread or enjoy them plain—they’re irresistible either way!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Wheat bran
• 1 cup Low-fat buttermilk
• 0.5 cup Unsweetened applesauce
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.75 cup All-purpose flour
• 0.5 cup Whole wheat flour
• 0.5 cup Brown sugar (packed)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.5 cup Fresh or frozen blueberries
• 0.5 cup Dried cranberries
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.

Step 2

In a medium-sized bowl, combine the wheat bran and buttermilk. Let the mixture sit for about 10 minutes to allow the bran to soften.

Step 3

In a large bowl, whisk together the applesauce, egg, and vanilla extract until well combined.

Step 4

Add the softened bran mixture to the large bowl with the wet ingredients. Stir until evenly mixed.

Step 5

In another medium-sized bowl, sift together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.

Step 6

Gradually add the dry ingredients to the wet ingredients. Stir just until combined, being careful not to overmix.

Step 7

Gently fold the blueberries and dried cranberries into the batter.

Step 8

Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 9

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

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

Nutrition Facts

Serving size	(784.0g)

Amount per serving	% Daily Value*
Calories	1621.3

Total Fat 17.2g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 229.5mg	0%
Sodium 1509.5mg	0%
Total Carbohydrate 347.7g	0%
Dietary Fiber 42.8g	0%
Total Sugars 182.9g
Protein 42.0g	0%

Vitamin D 180.8IU	0%
Calcium 508.0mg	0%
Iron 15.2mg	0%
Potassium 1753.1mg	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: 9.0%

Protein: 9.8%

Carbs: 81.2%