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Blueberry bran muffins recipe
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In partnership with Diabetes UK
Bursting with anti-oxidant-packed blueberries, this light and moist bake is a healthier alternative to a traditional blueberry muffin and perfect for a lunchbox or snack. See method
Ingredients
- 50g oat bran
- 100ml semi-skimmed milk
- 1 medium egg
- 75g light brown sugar
- ½ tsp vanilla extract
- 50g plain flour
- 50g wholemeal flour
- ½ tsp baking soda
- ½ tsp baking powder
- 100g blueberries
Each serving contains
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Energy
705kj
167kcal
8%
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Fat
2g
3%
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Saturates
1g
3%
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Sugars
15g
16%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 29.9g
Protein 5.1g
Fibre 2.7g
Method
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Preheat the oven to gas 5, 190°C, fan 170°C. Line a muffin tin with 6 muffin cases.
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Mix together the oat bran and milk, then allow to stand for 10 mins.
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In a large bowl, mix together the egg, all but 1 tbsp of the brown sugar and the vanilla extract. Beat in the bran mixture.
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Sift together the plain and wholemeal flours, baking soda and baking powder. Stir into the bran mixture until just blended, then gently fold in the blueberries.
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Divide the mixture between the muffin cases and sprinkle with the remaining sugar.
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Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool before serving.
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