Blueberry-Bran Muffins

Vegetarian
Health score
3%
Blueberry-Bran Muffins
45 min.
12
140kcal

Suggestions


Start your morning on a delicious note with our delightful Blueberry-Bran Muffins! Perfectly moist and bursting with fresh blueberries, this vegetarian treat is not just a breakfast option but an ideal addition to your brunch spread. With only 140 calories per muffin, you can indulge without the guilt, making them a smart choice for health-conscious eaters.

These muffins are a wonderful combination of fiber-rich wheat bran cereal and nutrient-packed blueberries, ensuring that every bite is both satisfying and nourishing. They are incredibly easy to prepare, taking just 45 minutes from start to finish, which is a perfect way to engage the whole family in the kitchen.

The balance of flavors in these muffins is sure to please young and old alike. The sweetness from the blueberries pairs beautifully with the subtle hint of sugar and the wholesome taste of bran. Whether you pair them with a cup of tea, coffee, or a glass of fresh juice, they're the perfect companion for a leisurely morning. Bake a batch today and let the comforting aroma fill your home, making for a delightful and healthy way to start your day!

Ingredients

  • tablespoon double-acting baking powder 
  • cup blueberries 
  • large eggs 
  • cup flour all-purpose
  • 1.3 cups milk 1% low-fat
  • 0.5 teaspoon salt 
  • 0.5 cup sugar 
  • tablespoons vegetable oil 
  • 1.5 cups shreds of wheat bran cereal (such as All-Bran)

Equipment

  • bowl
  • oven
  • knife
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Combine cereal and milk in a large bowl, stirring well.
  3. Let stand 10 minutes.
  4. Add sugar, oil, and egg to cereal mixture; stir well.
  5. Lightly spoon flour into a dry measuring cup; level with a knife.
  6. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.
  7. Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full.
  8. Bake at 400 for 18 to 20 minutes or until muffins spring back when touched.
  9. Remove from pans immediately; place on a wire rack.

Nutrition Facts

Calories140kcal
Protein9.59%
Fat26.62%
Carbs63.79%

Properties

Glycemic Index
26.59
Glycemic Load
13.08
Inflammation Score
-4
Nutrition Score
8.7652173042297%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:139.81kcal
6.99%
Fat:4.51g
6.93%
Saturated Fat:0.85g
5.34%
Carbohydrates:24.3g
8.1%
Net Carbohydrates:20.61g
7.5%
Sugar:10.84g
12.04%
Cholesterol:16.73mg
5.58%
Sodium:218.96mg
9.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.65g
7.31%
Manganese:0.95mg
47.44%
Selenium:11.02µg
15.74%
Fiber:3.68g
14.73%
Phosphorus:141.44mg
14.14%
Magnesium:51.05mg
12.76%
Calcium:99.81mg
9.98%
Vitamin B1:0.14mg
9.33%
Vitamin B2:0.15mg
9.02%
Vitamin K:8.84µg
8.42%
Vitamin B3:1.68mg
8.42%
Iron:1.48mg
8.2%
Folate:27.98µg
7%
Vitamin B6:0.13mg
6.35%
Zinc:0.78mg
5.2%
Copper:0.1mg
4.92%
Potassium:151.42mg
4.33%
Vitamin B5:0.37mg
3.72%
Vitamin E:0.51mg
3.41%
Vitamin B12:0.19µg
3.12%
Vitamin D:0.35µg
2.36%
Vitamin A:78IU
1.56%
Vitamin C:1.2mg
1.45%
Source:My Recipes