Blueberry Oat Bran Muffins. This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. Cue these blueberry oat bran muffins, which hit all four bases and, despite their good-for-you bran content, don't taste like a punishment devised by some misguided flower-child baker. (But then I really like oat bran.) I should note — and this is a curse inflicted upon all muffins, sorry Tim — that.
These blueberry oat bran muffins are a new favourite in my kitchen.
They took a couple test batches to get them perfect, but I can happily say that they have been tried and tested to perfection!
Big Crispy tops, soft on the inside, rich in flavour, and loaded with blueberries!
You can cook Blueberry Oat Bran Muffins using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Blueberry Oat Bran Muffins
- You need 2 cups of all purpose flour + 1 tbs for dusting blueberries.
- You need 1 cup of coarse ground oat bran.
- Prepare 2 tsp of baking soda.
- You need 1 tsp of baking powder.
- It's 1 tsp of salt.
- Prepare 1/2 tsp of ground cinnamon.
- You need 1 cup of whole milk.
- You need 1 (5.3 oz) of container plain Greek yogurt (I used Chobani).
- You need 2/3 cup of packed brown sugar.
- You need 1/2 cup of vegetable oil.
- It's 2 of large eggs.
- Prepare 1 tsp of vanilla extract.
- It's 1 pint of fresh blueberries.
Special Diet Notes Blueberry Oat Bran Muffins. By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and For egg-free and vegan blueberry oat bran muffins, you can swap in your favorite egg white substitute for the eggs. Contributed by Healthy Recipes For Diabetic Friends Y-Group. Coat the bottoms only of muffin cups with nonstick cooking.
Blueberry Oat Bran Muffins step by step
- Preheat oven to 350°F. Spray a standard size 12 count muffin tin with nonstick spray, including the entire top. Or line cups with paper liners. Either way you will want to spray the top to prevent sticking..
- In a medium bowl wisk together flour, oat bran, baking soda, baking powder, salt, and cinnamon. Set aside..
- In a large bowl wisk together milk and yogurt until smooth. Add brown sugar, oil, eggs and vanilla. Wisk to combine thoroughly..
- Add dry ingredients to wet mixture all at once. Using a wooden spoon stir together until just incorporated, with no dry patches remaining. It will be lumpy and that's okay. You don't want to over mix..
- Let batter rest for 5 minutes. Meanwhile gently toss blueberries in 1 tbs flour to coat (this helps keep them from sinking to the bottom of the muffins). Gently fold into batter to distribute as evenly as possible..
- Gently spoon batter into prepared muffin tins, filling the wells to the top. I actually ended up with enough to also fill a 12 count mini muffin tin..
- Place in oven. Bake 25-35 minutes, or until toothpick inserted in the center (of a muffin in the middle of tin) comes out clean. Mine took about 28 min..
My high school sold them at our snack stand, and I often bought a double chocolate muffin and a Pepsi instead of a real lunch. I will certainly be making more variations soon! Tips for Blueberry Apricot Oat Bran Muffins. Donut Muffins Banana Bran Muffins Muffins Blueberry Raisin Muffins Applesauce Muffins Baking Muffins Bran Muffins With Raisins Applesauce Blueberry Oat Muffins - made with yogurt and half-and-half, these muffins are super moist and full of flavor! Grease muffin cups or use paper cups.
