Blueberry Bran Breakfast Treats Recipes

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THE VERY BEST BLUEBERRY BRAN MUFFINS



The Very Best Blueberry Bran Muffins image

This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.

Provided by karen in tbay

Categories     Quick Breads

Time 45m

Yield 12-16 large muffins, 4 serving(s)

Number Of Ingredients 12

1 1/2 cups all-bran cereal (or 100% bran)
1 1/2 cups soured milk (or buttermilk)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1/3 cup molasses
1/4 cup melted butter
2 cups blueberries (frozen or fresh)

Steps:

  • Preheat oven to 375°F Lightly spray muffin pans.
  • In large bowl, combine cereal with milk, let stand 10 minutes.
  • In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
  • Pour over dry ingredients and sprinkle with blueberries.
  • Stir just until moistened.
  • Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
  • Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
  • If using frozen blueberries, do not thaw before adding to the muffins.

BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries
1/2 cup wheat bran or wheat germ

Steps:

  • Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
  • In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
  • Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.

BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 12 muffins

Number Of Ingredients 13

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
7 ounces Greek yogurt
1/2 cup sugar
1/2 cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries (8 ounces)

Steps:

  • Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
  • Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
  • Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

BLUEBERRY BRAN BREAKFAST TREATS



Blueberry Bran Breakfast Treats image

Mini treats with the flavor of fresh blueberries and loaded with fiber. A wonderful way to begin your morning! Adapted from a weight loss websites email newsletter. Prep Tip: Color, not size, tells you which blueberries are the ripest. Look for berries that are deep purple to blue-black. Serving Tip: Spread the warm halves of each muffin with a little mashed, ripe banana instead of butter.

Provided by lauralie41

Categories     Breakfast

Time 30m

Yield 24 mini muffins

Number Of Ingredients 13

1 1/2 cups wheat bran or 1 1/2 cups oat bran, unprocessed
1 cup whole wheat flour
2 tablespoons ground flax seed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1% low-fat milk or 3/4 cup soymilk
1/3 cup honey
1 medium banana, ripe and mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries

Steps:

  • Preheat oven to 400 degrees Fahrenheit and lightly spray a nonstick miniature muffin pan with cooking oil spray.
  • In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, salt and set this aside. In another medium bowl using a hand mixer or blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.
  • Make a well in the center of the dry ingredients. Pour in one-third of the liquid mixture and stir until smooth. Slowly add remaining liquid mixture and stir until combined. Add blueberries and stir again, do not over mix.
  • Carefully spoon 2 tablespoons of batter into each muffin cup. Bake approximately 8 minutes, or until the tops spring back when pressed gently, do not overbake. Place pan on a wire rack and cool 10 minutes before removing muffins from cups.

Nutrition Facts : Calories 67, Fat 1.9, SaturatedFat 0.3, Cholesterol 9.2, Sodium 84.8, Carbohydrate 12.5, Fiber 2.6, Sugar 5.5, Protein 2

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