Blueberry-Bran Muffins

Author:Inspired by Oxmoor House, 2002.01
Yield:12 servings (serving size: 1 muffin)


1 1/2 cups shreds of wheat bran cereal (such as All-Bran)
1 1/4 cups 1% low-fat milk
1/2 cups sugar
3 tbsp. vegetable oil
large egg
1 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cups blueberries


  1. Preheat oven to 400.
  2. Combine cereal and milk in a large bowl, stirring well. Let stand 10 minutes.
  3. Add sugar, oil, and egg to cereal mixture; stir well.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; add to cereal mixture, stirring just until moist. Gently fold in blueberries.
  5. Place 12 paper liners in muffin cups; spoon batter into cups, filling three-fourths full. Bake at 400° for 18 to 20 minutes or until muffins spring back when touched. Remove from pans immediately; place on a wire rack.


Nutrition Facts

12 servings (serving size: 1 muffin) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat
Trans Fat
Cholesterol 19mg6%
Sodium 254mg11%
Total Carbohydrate 26g9%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.