Blueberry Oat Bran Muffins
Kickstart your mornings with these wholesome and delicious Blueberry Oat Bran Muffins, a perfect fusion of hearty nutrition and indulgent flavor. Bursting with juicy blueberries and subtly spiced with cinnamon, these muffins strike the ideal balance of sweetness and health. Made with fiber-rich oat bran, unsweetened applesauce, and a sprinkle of rolled oats on top for a satisfying crunch, they’re a guilt-free treat you’ll love grabbing on the go. With just 15 minutes of prep time and a quick 20-minute bake, these tender and moist muffins come together effortlessly, making them an excellent choice for busy mornings or snack time. Whether you enjoy them fresh out of the oven or store them for later, these muffins are the ultimate combination of nutritious ingredients and comforting taste.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
- 0.25 cup Rolled oats
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
In a large bowl, whisk together the oat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a medium bowl, combine the brown sugar, unsweetened applesauce, egg, milk, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix—the batter should be lumpy.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tins, filling each cup about three-quarters full.
Sprinkle the tops of the muffins with the rolled oats for a decorative and crunchy topping.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 315.7 g | 115% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 110.0 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 453 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1707 mg | 36% | |
*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.
