Blueberry Bran Muffins

I have a dirty little confession to share with you.  I like muffins.  I’m talking really like muffins.  I know you’re thinking “yeah, so what, lots of people like muffins”.  Which is true, but I haven’t told you why I like them so much.  Muffins are actually little. naked. cakes.  And I love cake.  All cake.

Low Fat Blueberry Bran Muffins (adapted from
1-1/2 cups wheat bran
1 cup 1% milk (use soy milk to make this vegan)
1/2 cup unsweetened applesauce
1 flax egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
Preheat oven to 375°F.  Grease muffin cups or use paper muffin liners.  (I used cutesy Halloween themed liners I found hiding in the back of my cabinet.)  Mix together wheat bran and milk; let stand for 10 minutes.
In a large bowl, mix together applesauce, flax egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups filling 2/3 of the way.

Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

These turned out so good; this recipe is definitely a keeper!  The wheat bran gives them a slightly chewy texture, which I enjoy.  I think next time I’m going to try making them with strawberries!

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Filed under Baking, Vegan, Vegetarian

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