Blueberry Orange Bran Muffin Recipe

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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.

—Cookies

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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!

—ZeldaSayre

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33 Ratings

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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.

—THE HOOVE

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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.

—beejay

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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!

—SD

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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.

—JoyceT

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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.

—CC♥'s2bake

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Feb 09, 2010

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

—Jenna

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Nutrition

Calories
182 kcal
9%

Carbohydrates
24.4 g
8%

Cholesterol
23 mg
8%

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.

Nutritional Information

Blueberry Orange Bran Muffin

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 182
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 2.6g 13 %
Cholesterol 23mg 8 %
Sodium 260mg 10 %
Potassium 146mg 4 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 3.2g 13 %
Protein 3.8g 8 %
Sugars 9.7g
Vitamin A 2 %
Vitamin C 2 %
Calcium 8 %
Iron 14 %
Thiamin 17 %
Niacin 18 %
Vitamin B6 6 %
Magnesium 16 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.