Low-fat blueberry bran muffins — moist, high-fiber muffins made with wheat bran and fresh blueberries for a healthy grab-and-go breakfast. These low-fat blueberry bran muffins are light, tender, and full of berry flavor while keeping calories and fat low.
Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins • Servings: 12 • Yield: 12 muffins
Ingredients
- 1 ½ cups wheat bran
- 1 cup nonfat milk
- ½ cup unsweetened applesauce
- 1 large egg
- ⅔ cup packed light brown sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Directions
Step 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners. In a bowl, stir wheat bran and milk together; let stand 10 minutes so bran softens.
Step 2
In a large mixing bowl, whisk applesauce, egg, brown sugar, and vanilla until smooth. Add the bran-milk mixture and stir to combine.
Step 3
In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
Step 4
Fold in blueberries carefully so they don’t break up the batter. Spoon batter into muffin cups, filling each about 3/4 full.
Step 5
Bake in preheated oven 15–20 minutes, or until muffin tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
Step 6
Cool in the pan 5 minutes, then transfer muffins to a wire rack to cool completely.
Cook’s Note
For extra moisture and flavor, toss frozen blueberries with a teaspoon of flour before folding them into the batter; this prevents sinking. You can reduce sugar by 1/4 cup if you prefer a less-sweet muffin. Swap brown sugar for coconut sugar for a subtle molasses note.
How to Store
Store cooled muffins in an airtight container at room temperature up to 2 days. For longer storage, freeze in a resealable bag or container up to 3 months — thaw at room temperature or warm briefly in the microwave.
Nutrition Facts (per muffin, approx.)
Calories 123 • Total Fat 1g • Saturated Fat 0g • Cholesterol 16mg • Sodium 250mg • Carbohydrate 28g • Fiber 4g • Sugars 15g • Protein 4g • Calcium 63mg • Potassium 183mg