Whole Wheat Blueberry Bran Muffins
Start your morning on a wholesome note with these tender and nourishing Whole Wheat Blueberry Bran Muffins, a perfect balance of health and indulgence. Made with hearty whole wheat flour and fiber-rich wheat bran, these muffins boast natural sweetness from honey and unsweetened applesauce, while bursting with the juicy flavor of fresh or frozen blueberries. Ground cinnamon adds a warm, aromatic touch, making each bite irresistibly comforting. With just 15 minutes of prep and a quick bake time, this recipe is as easy as it is nutritious, offering a low-fat, dairy-optional treat ideal for breakfast, snacks, or on-the-go fuel. Enjoy warm from the oven or store them for a convenient, freezer-friendly option for busy mornings!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Wheat bran
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 Large egg
- 0.5 cup Honey
- 0.5 cup Unsweetened applesauce
- 0.75 cups Milk (dairy or non-dairy)
- 1 teaspoons Vanilla extract
- 1 cup Fresh or frozen blueberries
- 1 teaspoon Vegetable oil (optional, for greasing if not using liners)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with vegetable oil.
In a large mixing bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat the egg lightly. Then add the honey, unsweetened applesauce, milk, and vanilla extract. Stir until well blended.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter will be thick.
Fold in the blueberries carefully to avoid smashing them. Ensure they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven 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 allow the muffins to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 134.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 388 mg | 30% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1825 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.
