Low-Fat Blueberry Buttermilk Bran Muffins
Submitted by Kaidibug
Fiber-packed bran muffins loaded with frozen blueberries and made light with buttermilk and applesauce. Hearty breakfast muffins under 120 calories each.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minBran cereal soaked in tangy buttermilk creates the tender base for these guilt-free muffins.
Applesauce and egg whites replace butter and whole eggs, slashing fat while cinnamon and allspice add warming spice that makes every bite satisfying.
Frozen blueberries burst into jammy pockets throughout, turning healthy into downright craveable.
Kitchen Tips
- Soak the bran: Let bran cereal soften completely in buttermilk before mixing. This prevents dry, gritty texture in the finished muffins.
- Frozen blueberries work better: They hold their shape during mixing and don’t turn the batter purple. Toss in while still frozen.
- Fill cups completely: The recipe notes that muffins lose volume as blueberries thaw and release juice during baking. Start with full cups for properly sized muffins.
- Prevent sticking: Use paper liners or coat nonstick pan very well. Low-fat batters stick more than butter-rich ones.
Variations
- Replace blueberries with frozen raspberries or blackberries for different berry flavors
- Add ¼ cup chopped walnuts for healthy fats and crunch
- Stir in 1 tablespoon orange zest to brighten the berry flavor
Ingredients
Directions
Spray a 12 muffin pan with nonstick cooking spray or line with paper baking cups. Set aside.
In a small bowl, combine bran cereal and buttermilk; allow to soak until cereal is soft.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and sugar; whisk until mixed thoroughly.
Stir together egg whites and applesauce; mix well. Stir blueberries into flour mixture. Add bran mixture and egg whites to flour, stirring to combine.
Spoon batter into prepared muffin pan, filling completely. (The muffins will lose volume as the blueberries thaw during baking.)
Bake in preheated 375℉ (190℃) oven 25 to 30 minutes. Remove from pan and let cool on a rack.
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