Blueberry Flax Bran Muffins
Enjoy these delicious and wholesome Blueberry Flax Bran Muffins that are surprisingly fat-free! Packed with the goodness of wheat bran and enriched with blueberries or light raisins, these muffins are perfect for breakfast or a healthy snack. With the addition of applesauce and yogurt, they remain moist and flavorful without the added fat. The subtle sweetness from brown sugar balances beautifully with the nutty flavor of flax and the freshness of blueberries. Each muffin is a nutrient-dense treat that the whole family will love, making them a fantastic choice for health-conscious bakers.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
wheat bran
1 1/2 cups (none)
nonfat milk
3/4 cup (none)
plain fat-free yogurt
6 tablespoons (can use fat-free blueberry or vanilla flavored yogurt instead)
unsweetened applesauce
1/2 cup (none)
large egg
1 (none)
brown sugar
3/4 cup (can reduce slightly for less sweetness)
vanilla extract
1 1/2 teaspoons (none)
whole wheat flour
1 cup (none)
baking powder
1 teaspoon (use a heaping teaspoon)
baking soda
1 teaspoon (none)
salt
1/2 teaspoon (none)
cinnamon
1/2-1 teaspoon (optional, adjust to taste)
blueberries or light raisins
1 cup or 3/4 cup (optional, added to dry mixture)
Instructions
1
Preheat your oven to 350 degrees F and position the oven rack to the second-lowest setting.
2
Generously spray 10 regular-size muffin tins with cooking spray or line them with paper liners to prevent sticking.
3
In a small mixing bowl, combine the wheat bran, nonfat milk, and yogurt. Let this mixture sit for 12-15 minutes, stirring occasionally, to allow the bran to hydrate.
4
While the bran mixture is resting, take a large bowl and whisk together the applesauce, egg, brown sugar, and vanilla until well blended.
5
Once combined, fold in the hydrated bran mixture until everything is thoroughly mixed.
6
In a separate small bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and optional cinnamon. If using blueberries or raisins, gently fold them into the dry ingredients.
7
Gradually add the bran mixture to the dry ingredients. With a spatula, carefully fold everything together until just combined; do not overmix.
8
Scoop the batter into the prepared muffin tins, filling each cup nearly to the top for best results.
9
Bake the muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary.
10
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Blueberry Flax Bran Muffins?
They are a wholesome, fat-free, nutrient-dense treat packed with wheat bran, blueberries, applesauce, and yogurt, making them perfect for breakfast or a healthy snack.
What is the recommended oven temperature for these muffins?
The oven should be preheated to 350 degrees F.
Where should the oven rack be positioned?
The oven rack should be positioned to the second-lowest setting.
How many muffin tins does this recipe yield?
This recipe is designed to fill 10 regular-size muffin tins.
How should I prepare the muffin tins?
Generously spray the tins with cooking spray or line them with paper liners to prevent sticking.
What ingredients are needed to hydrate the bran?
Combine the wheat bran, nonfat milk, and yogurt in a small mixing bowl.
How long should the bran mixture sit?
The mixture should sit for 12-15 minutes, stirring occasionally, to allow the bran to hydrate.
What are the primary wet ingredients in the large bowl?
Whisk together the applesauce, egg, brown sugar, and vanilla until well blended.
Can I use flavored yogurt in this recipe?
Yes, you can use fat-free blueberry or vanilla flavored yogurt instead of plain fat-free yogurt.
When do I add the hydrated bran to the batter?
Once the wet ingredients are combined, fold in the hydrated bran mixture until thoroughly mixed.
What dry ingredients are required?
The dry ingredients include whole wheat flour, baking powder, baking soda, salt, and optional cinnamon.
How much wheat bran is needed for this recipe?
You will need 1 1/2 cups of wheat bran.
What type of flour is used in these muffins?
The recipe calls for 1 cup of whole wheat flour.
Is there a specific instruction for the baking powder?
The recipe recommends using a heaping teaspoon of baking powder.
Can I substitute blueberries with something else?
Yes, you can use 3/4 cup of light raisins as an alternative to 1 cup of blueberries.
When should the blueberries or raisins be added?
Gently fold the fruit into the dry ingredients before combining them with the wet mixture.
How should the wet and dry ingredients be combined?
Gradually add the bran mixture to the dry ingredients and fold everything together with a spatula until just combined.
Is it okay to overmix the batter?
No, you should not overmix; fold until just combined to ensure the best texture.
How full should the muffin tins be filled?
Scoop the batter into the tins, filling each cup nearly to the top for the best results.
How long do the muffins need to bake?
Bake the muffins for 20-22 minutes.
How can I tell if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center comes out clean.
What is the cooling process for the muffins?
Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Are these muffins fat-free?
Yes, these muffins are designed to be fat-free by using applesauce and yogurt instead of oils or butter.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the 3/4 cup of brown sugar for less sweetness.
What provides the moisture in these muffins?
Applesauce and yogurt help keep the muffins moist and flavorful without added fat.
Is cinnamon a mandatory ingredient?
No, cinnamon is optional; you can add 1/2 to 1 teaspoon according to your taste.
What kind of milk is used in this recipe?
The recipe specifies 3/4 cup of nonfat milk.
How much salt is included in the recipe?
The recipe calls for 1/2 teaspoon of salt.
What type of sugar is best for this recipe?
The recipe uses 3/4 cup of brown sugar for a subtle sweetness.
What categories do these muffins fall into?
They are categorized as fat-free, bran muffins, healthy snacks, quick breads, and breakfast items.