Blueberry Orange Bran Muffin Recipe -
Blueberry Orange Bran Muffin Recipe
  • READY IN 1 hr

Blueberry Orange Bran Muffin

Recipe by  

"Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    1 hr


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 12, 2009

Really good tasting muffin! I used WW flour instead of AP flour. The blueberries really made these muffins moist and for my taste I think it had too many blueberries as it went mushy. So, next time I will decrease the berries. The orange flavour was really nice and delicate, it didn't overpower the bran muffin. We really liked this muffin. Thx.

Most Helpful Critical Review
Sep 02, 2010

Good. Kinda mushy. I don't think it's the blueberries, since for me a cup didn't overwhelm; I think it's the bran. It's just not going to absorb liquid the way flour does. (Also, I used coconut oil, which is a soft solid at room temp, so that might have affected the texture, too.) Still, the flavors are nice, and they're relatively healthy! Thanks!

Sep 07, 2011

I did not have sour cream so I substituted blueberry yogurt. Tasted great. I agree with the review that said to add less blueberries. 2/3 of a cup is great. Also when I used medium muffin liners I was able to get 12 muffins. You could exchange the fruit also. Ive made it with raspberries and cranberries as well.

Aug 04, 2010

The BEST! So glad you shared this one. My #1 picky queen granddaughter loves them as well. great way to sneak in some fiber.

Mar 15, 2011

I love these! I did have to sub a bit. My husband is diabetic so I used WW Pastry Flour instead of AP. I thought I had blueberries, but only had blackberries. Luckily, they were really sweet. I cut them in half. My middle son also ate my last orange, so I had to sub a sweet grapefruit. I only used 1/3 cup of brown sugar & added 1/3 a cup of Splenda. They are nutty, moist & flavorful. This will be my go to healthy muffin from now on. Endless possibilities. Thanks for sharing!

Mar 10, 2011

These muffins came out wonderful. The only change I had to make was to sub wheat bran for the oat bran. For the life of me, I couldn't find any oat bran, except Kellogg's Cracklin Oat Bran, but that had cinnamon and nutmeg in it, plus it would have had to be crushed. For her Christmas present, I gave my daughter a "snack of the month". This month's theme was Bran, and these went into that package. I had to bake them 18 minutes. I used a large navel orange. You can really taste the orange in them. I used frozen blueberries, and did not thaw them before adding them to the flour. These muffins really are good. I recommend them.

May 11, 2010

I appreciate so much a healthy, but still very delicious, recipe. Like this one! It is light, moist, and full of flavor. I used dried wild blueberries rather than fresh, but otherwise followed the recipe. I'll be making these often.

Feb 09, 2010

Make sure you double the recipe. It only made about 8 muffins.


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 260 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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