Healthier Blueberry Oat Bran Coffeecake Muffins Recipes

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BLUEBERRY NUT OAT BRAN MUFFINS



Blueberry Nut Oat Bran Muffins image

This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!

Provided by Kristi

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 14

1 ½ cups oat bran
1 ½ cups all-purpose flour
½ cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ⅛ cups applesauce
½ cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups blueberries
¼ cup chopped pecans
½ cup low fat granola

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
  • In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
  • Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 396.7 mg, Sugar 14.6 g

HEALTHY BLUEBERRY OAT BRAN MUFFINS



Healthy Blueberry Oat Bran Muffins image

This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.

Provided by Dorel

Categories     Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups buttermilk, see note below
1 1/2 cups oat bran
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup sugar
1/2 teaspoon vanilla
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

  • Preheat oven to 375°. Makes 12 muffins.
  • Add buttermilk to oat bran and let stand.
  • In another bowl combine flour, baking powder, baking soda and salt, set aside.
  • In large bowl beat vegetable oil, egg, sugar and vanilla together.
  • Add buttermilk-bran mixture to liquids and stir well.
  • Add dry ingredients all at once and stir until ingredients are just blended.
  • Gently stir in blueberries.
  • Spoon into prepared muffins tins. Either paper lined or greased.
  • Bake 20-25 minutes or until tops are golden.
  • NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.

Nutrition Facts : Calories 188, Fat 7.7, SaturatedFat 1.3, Cholesterol 18.9, Sodium 270.9, Carbohydrate 29.4, Fiber 2.5, Sugar 11.3, Protein 5

HEALTHIER BLUEBERRY OAT BRAN COFFEECAKE MUFFINS



Healthier Blueberry Oat Bran Coffeecake Muffins image

These are healthi-ER muffins, yet very satisfying! The recipe is from my Betty Crocker cookbook, but I modified it slightly to improve the taste. Hope you enjoy! Note that cooking times may vary. I used my apartment gas oven, which bakes things very quick. The cooking time in this recipe is from the Betty Crocker cookbook. Alter as you see fit.

Provided by Goddessinthekitchen

Categories     Breakfast

Time 33m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

nonstick cooking spray
1 1/4 cups oat bran
1 cup white whole wheat flour
1/4 cup ground flax seeds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup unsweetened applesauce
1/2 cup 1% low-fat milk
1/4 cup honey
1 tablespoon canola oil
1/2 cup dried blueberries
3 tablespoons white whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons Smart Balance light butter spread
3 tablespoons chopped walnuts

Steps:

  • Preheat oven to 400°F.
  • For topping, in a small bowl stir together the flour, brown sugar, spice, and butter. use pastry blender, your hands, or two knives to blend until crumbly. Add chopped nuts. Mix well.
  • Lightly coat bottoms of twelve 21/2 -inch muffin cups with cooking spray; set aside.
  • In a medium bowl combine all dry ingredient, use whisk to combine well. Make a well in the center and set aside.
  • In a small bowl, beat egg. Then combine all other ingredients EXCEPT dried fruit.
  • Add wet mixture to dry mixture. FOLD until damp, careful not to stir too many times.
  • Add fruit, fold in gently.
  • Divide evenly into muffin tin. Sprinkle on topping and press lightly down on muffin.

Nutrition Facts : Calories 158.6, Fat 5.6, SaturatedFat 0.9, Cholesterol 18.1, Sodium 164.1, Carbohydrate 27.6, Fiber 3.9, Sugar 10, Protein 4.9

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

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