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Healthy Blueberry Bran Muffin

Healthy Blueberry Bran Muffin

In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.



Recipe of the Month - January 2010

The trio of flaxseed, whole wheat flour and blueberries give these muffins a mighty nutritional punch. Try them with our Blueberry Mango Energy Smoothie!

Healthy Blueberry Bran Muffin

In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.

Prep Time: 10 minutes   |    Cook Time: 18 minutes   |    Makes: 12 servings

Ingredients
  • 1  1  1 cup CUP_USVolumewhole wheat flour  
  • 3/4  3/4  3/4cups CUP_USVolumeall-purpose flour  
  • 2/3  2/3  2/3cups CUP_USVolumepacked brown sugar  
  • 1/3  1/3  1/3cup CUP_USVolumeflaxseed meal  
  • 1/3  1/3  1/3cup CUP_USVolumeraw wheat or oat bran  
  • 1 1/2 1 1/2 1 1/2tsp. TEASPOON_USVolumebaking powder  
  • 1/2  1/2  1/2tsp. TEASPOON_USVolumebaking soda  
  • 1/4  1/4  1/4tsp. TEASPOON_USVolumesalty  
  • 1  1  1 cup CUP_USVolumelowfat vanilla yogurt  
  • 2  2  2 Tbsp. TABLESPOON_USVolumecanola or vegetable oil  
  • 1/4  1/4  1/4cup CUP_USVolumeorange juice or water  
  • 2  2  2 each Volumelarge eggs  
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Blueberries 
Instructions
  1. Preheat oven to 400°F. 
  2. Line 12 muffin cups with papers or coat with cooking spray.  
  3. Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.  
  4. Stir together yogurt, oil, eggs and juice or water in a small bowl.  
  5. Add to dry mixture; stir to nearly blend wet and dry ingredients.  
  6. Fold in blueberries just until batter is completely moistened.  
  7. Divide batter between prepared muffin cups.  
  8. Bake 18 minutes or until golden brown and pick inserted in center comes out clean.  
  9. Remove muffins from pan and cool on wire rack.  

Nutrition Facts

Serving Size: 12
Amount Per Serving
Calories 186
Total Fat 4.77g
    Saturated Fat 0.61g
Cholesterol 36.50mg
Sodium 189mg
Total Carbohydrates 33.42g
    Dietary Fiber 3.35g
Protein 5.13g