Honey Bran Blueberry Muffins
Indulge in the wholesome goodness of Honey Bran Blueberry Muffins—a perfect balance of nutrition and flavor in every bite! These soft, moist muffins are made with fiber-rich wheat bran, naturally sweetened with honey, and accented by the warm spice of cinnamon. Fresh or frozen blueberries add bursts of juicy sweetness, while unsweetened applesauce keeps them light yet satisfying. With just 15 minutes of prep and a quick bake, these muffins are an ideal grab-and-go breakfast or snack. Packed with whole grains and naturally sweet ingredients, they’ll become a guilt-free favorite for your family. Plus, they store beautifully, making them a convenient option for busy mornings. Bake a batch today and savor the delightful combination of hearty and sweet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Honey
- 0.5 cups Unsweetened applesauce
- 1 large Egg
- 0.75 cups Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries (fresh or frozen)
- 12 pieces Cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or lightly coat it with cooking spray.
In a large mixing bowl, combine wheat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together honey, applesauce, egg, milk, and vanilla extract until smooth and well combined.
Make a well in the center of the dry ingredients, then pour the wet ingredient mixture into the well. Stir gently until the batter is just combined. Be careful not to overmix.
Fold in the blueberries evenly, being cautious not to crush them as you stir.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 148.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 396 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1983 mg | 42% | |
*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.
