These Blueberry Oat Bran Muffins are a healthy and delicious way to start your day. They’re packed with fiber and bursting with juicy blueberries, making them perfect for a quick breakfast or snack. You’ll love how simple they are to make!
Key Ingredients & Substitutions
- Oat Bran: Essential for texture and fiber. You can’t substitute this for oat flour or rolled oats.
- Fresh Blueberries: Frozen blueberries work too, just don’t thaw them.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) will work.
- Brown Sugar: You can use granulated sugar or a sugar substitute like erythritol or stevia, adjusting to taste.
- Neutral Oil: Vegetable oil, canola oil, or melted coconut oil are good choices.
Ingredients
Dry Ingredients:
- 1 ½ cups oat bran
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup milk
- ¼ cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup fresh blueberries
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 12 Healthy Breakfast Muffins
- Calories per serving: Approximately 180 calories
- Tools Needed: Muffin tin, paper liners, large mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This ensures your healthy breakfast muffins won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the oat bran, all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Make sure there are no lumps.
3. Whisk Wet Ingredients
In a separate medium bowl, whisk together the milk, oil, egg, and vanilla extract until well combined. This creates a smooth liquid base for your muffins.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fold in Blueberries
Gently fold in the fresh blueberries. You want to distribute them evenly throughout the batter without crushing them too much.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
8. Cool and Serve
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful healthy breakfast muffins warm or at room temperature.
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
- Nuts or Seeds: Fold in ¼ cup of chopped walnuts, pecans, or sunflower seeds for added crunch.
- Chocolate Chips: For a sweeter treat, include ½ cup of mini chocolate chips.
- Mixed Berries: Use a combination of blueberries, raspberries, and blackberries.
- Spiced: Increase cinnamon to 1 teaspoon and add ¼ teaspoon nutmeg for extra warmth.
Storage Instructions
Store your Blueberry Oat Bran Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, simply microwave for 30-60 seconds or warm in a toaster oven.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can! Do not thaw them before adding to the batter to prevent them from coloring the muffins.
Q: What if I don’t have oat bran?
A: Oat bran is essential for the specific texture and nutritional benefits of these muffins and cannot be easily substituted with other oat products.
Q: Can I make these muffins gluten-free?
A: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your oat bran is certified gluten-free.
Q: How do I prevent the blueberries from sinking to the bottom?
A: Toss the blueberries with a teaspoon of flour before folding them into the batter. This helps them stay suspended.
Q: Are these muffins suitable for meal prepping?
A: Absolutely! These healthy breakfast muffins are perfect for meal prepping and can be stored and reheated easily throughout the week.
Q: Can I reduce the sugar in this recipe?
A: Yes, you can reduce the brown sugar by ¼ cup or substitute it with a sugar alternative, adjusting to your preferred sweetness.