Ingredients for Low Fat Blueberry Bran Muffins
- 1/2 cup wheat bran
- 1/2 cup nonfat milk
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
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How to Make Low Fat Blueberry Bran Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a small bowl, combine 1/2 cup wheat bran and 1/2 cup milk. Let stand for 10 minutes to soften the bran.
- In a large bowl, whisk together 1/2 cup unsweetened applesauce, 1 large egg, 1/2 cup packed light brown sugar, and 1 teaspoon vanilla extract.
- Beat in the softened bran mixture until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill each muffin cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
56g
Fat
1g
Carbs
9g