Healthier Blueberry Oat Bran Coffeecake Muffins
Start your day off right with these **Healthier Blueberry Oat Bran Coffeecake Muffins**, a wholesome twist on a breakfast classic. Packed with fiber-rich oat bran, juicy bursts of fresh or frozen blueberries, and naturally sweetened with honey, these muffins are a guilt-free indulgence you'll love. A touch of Greek yogurt ensures they stay moist and tender, while a cinnamon-oat streusel topping adds a delightful crunch to each bite. Perfect as a grab-and-go breakfast, post-workout snack, or a lighter take on dessert, these muffins come together in just 15 minutes of prep time and are ready to enjoy in under 20 minutes. Whether you’re meal prepping for the week or savoring them fresh out of the oven, these muffins balance nutrition and flavor in every bite! **Healthy blueberry muffins**, **oat bran recipes**, and **low-fat baked goods**—this is a recipe worth bookmarking.
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Recipe Information
Ingredients
- 1.5 cups Oat bran
- 0.5 cups All-purpose flour (or whole wheat flour)
- 1 teaspoons Ground cinnamon
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cups Greek yogurt (plain, non-fat or low-fat)
- 0.25 cups Milk (dairy or unsweetened non-dairy)
- 0.25 cups Honey
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.25 cups Blueberries (fresh or frozen)
- 0.25 cups Chopped walnuts or almonds (optional)
- 2 tablespoons Light brown sugar
- 1.5 tablespoons Rolled oats (for topping)
- 0.5 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a large mixing bowl, whisk together the oat bran, flour, cinnamon, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the Greek yogurt, milk, honey, egg, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix.
Gently fold in the blueberries and optional chopped nuts, being careful to distribute the ingredients evenly without crushing the berries.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
In a small bowl, mix together the light brown sugar, rolled oats, and ground cinnamon for the topping. Sprinkle a small amount over the top of each muffin.
Bake in the preheated oven for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2137 mg | 93% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 113.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 518 mg | 40% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1855 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.
