Yogurt Blueberry Bran Muffins

"I like it because it is a healthy muffin. I substitute Egg Beaters for the eggs. Instead of 1 cup of oil I use 1/2 cup oil and 1/2 cup applesauce, but that is up to you. I like to use frozen blueberries as then the colour doesn't turn the flour that yucky blue colour. You will have to test for doneness as it takes longer."
 
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photo by CoolMonday photo by CoolMonday
photo by CoolMonday
photo by t-dub photo by t-dub
photo by t-dub photo by t-dub
photo by sunny_day photo by sunny_day
Ready In:
50mins
Ingredients:
10
Yields:
12 muffins
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ingredients

  • 400 g any flavour yogurt (about 1-2/3 cups)
  • 2 teaspoons baking soda
  • 34 cup brown sugar (increase to 1 cup if you prefer sweeter muffins)
  • 2 large eggs
  • 1 cup oil (or 1/2 cup oil and 1/2 cup apple sauce)
  • 2 cups natural bran (not cereal, the real wheat bran)
  • 2 teaspoons vanilla
  • 2 cups flour (can be white or whole wheat)
  • 4 teaspoons baking powder
  • 1 cup blueberries (I always use about 2 cups, I like lots of blueberries in my muffins)
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directions

  • Preheat oven 350°.
  • Line 12 muffin cups with paper liners or spray with Pam.
  • Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.
  • In a large bowl beat together sugar, eggs and oil.
  • Add bran and vanilla.
  • In a separate bowl mix together flour and baking powder.
  • Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
  • Fold in blueberries.
  • Bake 20-35 minutes.
  • Makes 12 very large muffins or 18 large muffins.

Questions & Replies

  1. I would like to use all Bran cereal in this recipe. To soften it do I put it in with the yogurt and baking soda? Would you think I would make any other tweaks? Thank you for your help
     
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Reviews

  1. These are very tasty muffins,especially with freshly picked blueberries.I used vanilla yogurt and I also used the cereal bran and these turned out just fine.Excellent recipe!
     
  2. These are hearty little muffins! I love that they're not sweet--I want my bran muffin to taste like bran, not a sugar bomb....not that these aren't excellent loaded up with butter and jam fresh out of the oven ;)
     
  3. These are awesome! I added one teaspoon of cinnamon and since I didn't have enough wheat bran I used a 1/4 cup of flax meal. They are not as sweet as bran muffins you would buy at a store, but I like it that way. This one's a keeper.
     
  4. Had no bran at home so I used our sons Baby Gourmet ancient grain baby cereal and it turned out amazingly great.
     
  5. Fantastic! I definitely recommend the 2cups of blueberries for plenty of berries throughout. Brilliant to envoke the reaction between the yogurt and baking soda!
     
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Tweaks

  1. I used egg whites only, added walnuts, used half white and half whole wheat flour, and replaced 2tbsp of flour with buckwheat. I also topped with a sprinkle of flax seed.
     
  2. Muffins turned out great. I used all apple sauce instead of oil, and barley flour instead of white or whole wheat flour. For the blueberries, I used one cup of blueberries and one cup of chopped apple - just because I had half an apple leftover from something else. Thanks for the recipe.
     
  3. i halved the ingredients in order to make less muffins and ended up yielding eight. i used dannon light and fit yogurt (white chocolate raspberry), egg substitute, only applesauce, splenda, and strawberries instead of blueberries. i liked that they rose quite a bit and are a large muffin. i hate tiny muffins! the outside was crispy and the inside was moist. very good!
     

RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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