Blueberry or Raisin Bran Muffins
Start your day with the wholesome goodness of Blueberry or Raisin Bran Muffins, a healthier take on a classic breakfast treat. Made with nutrient-packed bran cereal, these muffins are naturally sweetened with brown sugar and bursting with the fruity flavor of juicy blueberries or chewy raisins. The batter comes together effortlessly, blending softened cereal with warm spices like cinnamon and a hint of vanilla for a cozy, comforting bite. Perfectly moist and golden after baking, these muffins make a delicious grab-and-go snack or a delightful addition to your morning coffee. With just 15 minutes of prep time, you can enjoy these warm, fiber-rich muffins fresh out of the oven in under an hour. Plus, they’re freezer-friendly for easy meal prep!
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Recipe Information
Ingredients
- 2 cups bran cereal (plain or whole wheat)
- 1 cup milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.25 cup vegetable oil or melted butter
- 0.5 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup blueberries or raisins
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin or line with paper muffin liners.
In a large mixing bowl, combine the bran cereal and milk. Stir well and let it sit for about 5 minutes to allow the cereal to soften.
While the bran mixture is soaking, in a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Add the egg, vegetable oil (or melted butter), brown sugar, and vanilla extract to the softened bran mixture. Stir until fully combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix to avoid tough muffins.
If you’re using blueberries, gently fold them into the batter. If using raisins, stir them in evenly.
Distribute the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 154.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 566 mg | 44% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1847 mg | 39% | |
*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.
