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Blueberry Bran Muffins

Yields 36 muffins


3 cups All-Bran® cereal
2 1/2 cups low-fat buttermilk
1 1/2 cups non-fat plain yogurt
3 cups all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup wheat germ
3/4 cup egg substitute
3/4 cup molasses
3/4 cup maple syrup
1/2 cup brown sugar
1/3 cup canola oil
3 cups blueberries


  1. Preheat oven to 400°. Line muffin pan with paper liners.
  2. In a large bowl combine bran, buttermilk and yogurt; let stand for 15 minutes. Reserve.
  3. In a separate bowl, combine flour, baking powder, baking soda and salt. Stir in wheat germ, reserve.
  4. In another bowl, blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and blend well. Add to flour-wheat germ mixture and mix just to moisten. Fold in blueberries. Use a 1/3 cup measure to scoop the batter into paper-lined muffin tins.
  5. Bake in preheated oven for 25 to 35 minutes or until firm to touch. Cool on racks for 25 minutes; remove from pan and let cool, at least another 10 minutes.


Per muffin
Total calories 153
Fat 3 g
Carbohydrates 31 g
Sodium 158 mg
Cholesterol 1 mg
Protein 4 g
Fiber 4 g
Calcium 115 mg

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Blueberry Bran Muffins