Recipe by THE HOOVE
"Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
orange, juiced and zested
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.
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!
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.
The BEST! So glad you shared this one. My #1 picky queen granddaughter loves them as well. great way to sneak in some fiber.
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!
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.
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.
Make sure you double the recipe. It only made about 8 muffins.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Orange Bran Muffin
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These muffins are so moist and flavorful, you won't believe they're healthy, too!
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!