Whole Wheat Blueberry Bran Muffins

Start your morning on a wholesome note with these tender and nourishing Whole Wheat Blueberry Bran Muffins, a perfect balance of health and indulgence. Made with hearty whole wheat flour and fiber-rich wheat bran, these muffins boast natural sweetness from honey and unsweetened applesauce, while bursting with the juicy flavor of fresh or frozen blueberries. Ground cinnamon adds a warm, aromatic touch, making each bite irresistibly comforting. With just 15 minutes of prep and a quick bake time, this recipe is as easy as it is nutritious, offering a low-fat, dairy-optional treat ideal for breakfast, snacks, or on-the-go fuel. Enjoy warm from the oven or store them for a convenient, freezer-friendly option for busy mornings!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Whole wheat flour
• 1 cup Wheat bran
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 1 Large egg
• 0.5 cup Honey
• 0.5 cup Unsweetened applesauce
• 0.75 cups Milk (dairy or non-dairy)
• 1 teaspoons Vanilla extract
• 1 cup Fresh or frozen blueberries
• 1 teaspoon Vegetable oil (optional, for greasing if not using liners)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, ground cinnamon, and salt.

Step 3

In a separate bowl, beat the egg lightly. Then add the honey, unsweetened applesauce, milk, and vanilla extract. Stir until well blended.

Step 4

Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter will be thick.

Step 5

Fold in the blueberries carefully to avoid smashing them. Ensure they are evenly distributed throughout the batter.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 7

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

Step 8

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

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(821.8g)

Amount per serving	% Daily Value*
Calories	1263.4

Total Fat 18.4g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 201.0mg	0%
Sodium 2061.7mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 46.6g	0%
Total Sugars 134.8g
Protein 39.6g	0%

Vitamin D 116.0IU	0%
Calcium 387.7mg	0%
Iron 13.3mg	0%
Potassium 1824.8mg	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: 11.6%

Protein: 11.1%

Carbs: 77.2%