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Blueberry Bran Muffins

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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Enjoy these wonderful wheat bran and blueberries muffins - ready in 30 minutes.
Updated Dec 14, 2010
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Ingredients

  • 1/4 cup wheat bran
  • 3 tablespoons honey
  • 2 teaspoons vegetable oil
  • 1/4 cup boiling water
  • 1/2 cup whole wheat or whole wheat blend flour
  • 2 tablespoons quick oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons fat-free cholesterol-free egg product or 1 egg white
  • 1/3 cup fresh or frozen (thawed and well drained) blueberries

Steps

  • 1
    Heat oven to 400°. Spray 6 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking spray.
  • 2
    Stir bran, honey, oil and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffins cups 2/3 full.
  • 3
    Bake 15 to 20 minutes or until golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instant oatmeal products are not the same as quick-cooking and should not be used for baking—you will get gummy or mushy results.

Nutrition

100 Calories, 2g Total Fat, 3g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Muffin
Calories
100
Calories from Fat
20
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
190mg
Total Carbohydrate
20g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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