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Blueberry-Bran Muffins

Blueberry-Bran Muffins

Oxmoor House JANUARY 2002

  • Yield: 12 servings (serving size: 1 muffin)


  • 1 1/2 cups shreds of wheat bran cereal (such as All-Bran)
  • 1 1/4 cups 1% low-fat milk
  • 1/2 cup sugar
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries


Preheat oven to 400°.

Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.

Add sugar, oil, and egg to cereal mixture; stir well.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.

Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Protein: 3.5g
  • Carbohydrate: 25.5g
  • Cholesterol: 19mg
  • Iron: 1.9mg
  • Sodium: 254mg
  • Calories from fat: 26%
  • Fiber: 3.1g
  • Calcium: 131mg

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Blueberry-Bran Muffins recipe