Blueberry Bran Muffins

These Blueberry Bran Muffins are deliciously moist and fluffy. A perfect low-fat breakfast or snack option with added fiber.

While in North Carolina last week, my sister-in-law made these Blueberry Bran Muffins for us to take to the beach and have for breakfast. My mother actually gave us this recipe a while ago but I have never gotten around to making them. I am so glad my SIL did! They are so incredibly moist and yummy!

The muffins are started by soaking the bran cereal in orange juice, water and vanilla extract for a few minutes to soften the flakes. TheN mixing in a little oil and an egg and then adding in the mixed dry ingredients.

Super simple! They were the perfect addition to my yogurt parfait each morning.

INGREDIENTS

Wet Ingredients

1 cup of All Bran cereal

3/4 cup water

1/2 cup orange juice

1 TBSP grated orange zest

1 tsp vanilla extract

3 TBSP of melted coconut oil or canola oil

1 egg

Dry Ingredients

2 cups unbleached all purpose flour

3/4 cup packed light brown sugar

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup chopped pecans or walnuts, optional

DIRECTIONS

In a large mixing bowl, mix cereal, water, orange juice, orange zest and vanilla extract.

Let cereal mixture soften for 5-10 minutes

Add oil and egg and mix well.

In a separate bowl, mix the dry ingredients together.

Add the dry ingredients to the wet ingredients and mix until blended.

Fold in 1 cup blueberries

Add nuts if desired

Line muffin tin with cups and coat with oil.

Divide batter into cups.

Bake at 375 F for approx. 18-20 minutes.

ENJOY!!

Blueberry Bran Muffins

These Blueberry Bran Muffins are deliciously moist and fluffy. A perfect low-fat breakfast or snack option with added fiber.

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 15

Calories: 166kcal

Author: Sherri Hagymas

Ingredients

Wet Ingredients

• 1 cup All Bran cereal
• 3/4 cup water
• 1/2 cup orange juice
• 1 TBSP grated orange zest
• 1 tsp vanilla extract
• 3 TBSP canola oil
• 1 egg

Dry Ingredients

• 2 cups all purpose flour or gluten free flour
• 3/4 cup packed light brown sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chopped pecans or walnuts optional

Instructions

• In a large mixing bowl, mix cereal, water, orange juice, orange zest and vanilla extract.
• Let cereal mixture soften for 5-10 minutes
• Add oil and egg and mix well.
• In a separate bowl, mix the dry ingredients together.
• Add the dry ingredients to the wet ingredients and mix until blended.
• Fold in 1 cup blueberries
• Add nuts if desired
• Line muffin tin with cups and coat with oil.
• Divide batter into cups.
• Bake at 375 F for approx. 18-20 minutes.

Nutrition

Serving: 1muffin | Calories: 166kcal | Carbohydrates: 28g | Protein: 2g | Fat: 5g | Sodium: 218mg | Potassium: 104mg | Fiber: 2g | Sugar: 12g | Vitamin A: 90IU | Vitamin C: 5.5mg | Calcium: 33mg | Iron: 1.7mg

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