Blueberry bran muffins recipe
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- Serves 6
- 15 mins to prepare and 20 mins to cook
- 167 calories / serving
- Freezable
- Healthy
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
- Energy
- 705kJ 167.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 29.9gProtein 5.1gFibre 2.7g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a muffin tin with 6 muffin cases.
- Mix together the oat bran and milk, then allow to stand for 10 mins.
- 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.
- 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.
- Divide the mixture between the muffin cases and sprinkle with the remaining sugar.
- Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Cool before serving.
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