Yogurt Blueberry Bran Muffins
Start your day on a wholesome note with these irresistible Yogurt Blueberry Bran Muffins—packed with fiber, bursting with fresh blueberries, and subtly sweetened with brown sugar. Featuring nutrient-rich wheat bran, protein-packed yogurt, and a touch of warming cinnamon, these muffins strike the perfect balance between healthy and delicious. The tender crumb is achieved by soaking the bran in yogurt and milk, while fresh blueberries add bursts of juicy sweetness in every bite. Easy to prepare in just 15 minutes, this recipe yields a dozen golden muffins perfect for breakfast, snack time, or as a grab-and-go treat. Enjoy them warm from the oven or store extras for later—they’re freezer-friendly, making them ideal for meal prep!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Plain yogurt
- 0.25 cup Milk
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium mixing bowl, combine the wheat bran, yogurt, and milk. Stir well and let this mixture sit for 5-10 minutes to soften the bran.
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly, then mix it into the bran mixture along with the brown sugar, egg, and vanilla extract. Stir until all the wet ingredients are well combined.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix as this can lead to dense muffins.
Fold in the fresh blueberries gently to avoid breaking them apart.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring 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 |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 133.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 738 mg | 57% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2054 mg | 44% | |
*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.
