Low Fat Blueberry Cranberry Bran Muffins Recipe

Start your Sunday with these delightful low-fat blueberry cranberry bran muffins! The perfect blend of sweet cranberries and juicy blueberries, combined with the wholesome goodness of bran, makes for a delicious and guilt-free breakfast treat. Quick and easy to make, these muffins are ready in under an hour. Get your day off to a healthy and flavorful start!

Prep Time 15 mins
Cook Time 35 mins
Calories 157.8 kcal
Protein 8g
Rating 4.8 (5 Reviews)
Low Fat Blueberry Cranberry Bran Muffins 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat Blueberry Cranberry Bran Muffins

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How to Make Low Fat Blueberry Cranberry Bran Muffins

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine 1 cup bran cereal and ½ cup milk. Let sit for 3-5 minutes to soften.
  3. Add 1 large egg and 2 tablespoons of oil to the softened bran mixture. Mix well.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. Gently fold in 1 cup fresh or frozen blueberries and ½ cup fresh or frozen cranberries.
  7. Fill each muffin liner about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

27g

Fat

4g

Carbs

8g

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