Blue Sky Bran Muffins

Blue Sky Bran Muffins

These delicious muffins are packed with whole grain and burst with blueberry flavor in every bite. Consider this recipe the healthier, breakfast alternative to our very blueberry muffins.
  • Prep: 12 min
  • Cook: 18 min
  • Total: 30 min
  • Yields 12 muffins
Blue Sky Bran Muffins

Carbohydrate Counts

Carbs-per-gram ratio: 0.2468

Serving Size 78g (about 19g carbs)

Carb calculations Weight Carbs
Buttermilk (17g)
Dark brown sugar 50g (50g)
Wheat bran 90g (42g)
All purpose flour 125g (92g)
Blueberries 200g (28g)
Net Weight 928g (229g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • cooking spray
  • Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
  • 1 ⅓ cup buttermilk
  • 1 large egg
  • ⅓ cup canola oil
  • 50g / ¼ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • In a medium bowl, whisk together buttermilk, egg, oil, dark brown sugar, and vanilla extract until well combined. Set aside.
  • 90g / 1 ½ cups wheat bran
  • 125g / 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon table salt
  • In a large bowl, whisk together wheat bran, flour, baking powder, baking soda, and salt until combined.
  • Pour reserved buttermilk mixture into bowl with dry ingredients. With a spatula, quickly mix until just combined.
  • 200g / 1 ½ cups blueberries, fresh or frozen
  • Add blueberries to batter and mix until just combined.
  • Using a ¼ cup measure, pour batter into greased muffin pan.
  • Bake at 400°F until edges of muffins are golden brown and the interior reaches 190°F on an instant read thermometer, about 16 to 18 minutes.
  • Remove from oven and let cool on a wire rack in tin for 20 minutes. Remove muffins and let cool. Serve with butter.
  • Store leftover muffins in an airtight container for up to 3 days.
From . ( Adapted from Smitten Kitchen.
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