Low Fat Blueberry Cranberry Bran Muffins
Start your day off right with these wholesome and delicious Low Fat Blueberry Cranberry Bran Muffins—perfect for a guilt-free breakfast or snack! Packed with fiber-rich wheat bran, juicy blueberries, and tart dried cranberries, these muffins are moist and satisfying thanks to low-fat buttermilk and unsweetened applesauce. With a delicate hint of cinnamon and just the right amount of natural sweetness from brown sugar, they deliver on flavor without overloading on calories. Made with a mix of whole wheat and all-purpose flours, these muffins strike the perfect balance of hearty and light. Ready in just 35 minutes and yielding 12 servings, they’re a quick, healthy option for busy mornings or afternoon cravings. Try them warm with a dollop of your favorite low-fat spread or enjoy them plain—they’re irresistible either way!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Low-fat buttermilk
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Fresh or frozen blueberries
- 0.5 cup Dried cranberries
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly coat with non-stick cooking spray.
In a medium-sized bowl, combine the wheat bran and buttermilk. Let the mixture sit for about 10 minutes to allow the bran to soften.
In a large bowl, whisk together the applesauce, egg, and vanilla extract until well combined.
Add the softened bran mixture to the large bowl with the wet ingredients. Stir until evenly mixed.
In another medium-sized bowl, sift together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients. Stir just until combined, being careful not to overmix.
Gently fold the blueberries and dried cranberries into the batter.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 182.9 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 508 mg | 39% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1753 mg | 37% | |
*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.
