Oat Bran Blueberry Muffins

Oat Bran Blueberry Muffins

Hearty oat bran gives these blueberry muffins a tender crumb and nutty depth.

Total 35 min Makes 12 muffins Calories 188/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These muffins pair oat bran with juicy blueberries for a wholesome breakfast or snack that is lightly sweetened and moist. A quick batter comes together in one bowl, making them easy for weekday mornings. The oat bran adds a subtle nuttiness and keeps the muffins tender without weighing them down.

Ingredients

  • 1 1/2 cups oat bran
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar, packed
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour, for tossing blueberries

Method

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease well.

  2. In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

  4. Toss the blueberries with 1 tablespoon of flour to coat lightly.

  5. Pour the wet ingredients into the dry ingredients and stir just until combined, with a few streaks of flour remaining.

  6. Gently fold the floured blueberries into the batter, being careful not to overmix.

  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  8. Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Oat Bran Blueberry Muffins

    These muffins pair oat bran with juicy blueberries for a wholesome breakfast or snack that is lightly sweetened and moist. A quick batter comes together in one bowl, making them easy for weekday mornings. The oat bran adds a subtle nuttiness and keeps the muffins tender without weighing them down.

    35 min 12 muffins 188 cal

    Ingredients

    • 1 1/2 cups oat bran
    • 1 cup all-purpose flour
    • 2/3 cup brown sugar, packed
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/4 cups buttermilk
    • 1/3 cup vegetable oil
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh blueberries
    • 1 tablespoon all-purpose flour, for tossing blueberries

    Method

    1. 1

      Preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease well.

    2. 2

      In a large bowl, whisk together the oat bran, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

    3. 3

      In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

    4. 4

      Toss the blueberries with 1 tablespoon of flour to coat lightly.

    5. 5

      Pour the wet ingredients into the dry ingredients and stir just until combined, with a few streaks of flour remaining.

    6. 6

      Gently fold the floured blueberries into the batter, being careful not to overmix.

    7. 7

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    8. 8

      Bake until the tops are golden and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    9. 9

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.