Low-Fat Blueberry Buttermilk Bran Muffins Recipe

Name: Low-Fat Blueberry Buttermilk Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bran flakes cereal shredded; 3/4 cups buttermilk low-fat; 1 1/4 cup flour, all-purpose; 1 1/2 teaspoon baking powder; 1 1/2 teaspoon baking soda; 1 1/4 teaspoon salt; 1/2 teaspoon cinnamon ground; 1/2 teaspoon allspice; 1/2 cup sugar; 2 each egg whites; 3/4 cups applesauce natural, sugar-free; 12 ounces blueberries frozen

Servings: persons

1 cup bran flakes cereal shredded
3/4 cups buttermilk low-fat
1 1/4 cup flour, all-purpose
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/4 teaspoon salt
1/2 teaspoon cinnamon ground
1/2 teaspoon allspice
1/2 cup sugar
2 each egg whites
3/4 cups applesauce natural, sugar-free
12 ounces blueberries frozen

1
Spray a 12 muffin pan with nonstick cooking spray or line with paper baking cups.
2
Set aside.
3
In a small bowl, combine bran cereal and buttermilk; allow to soak until cereal is soft.
4
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice and sugar; whisk until mixed thoroughly.
5
Stir together egg whites and applesauce; mix well.
6
Stir blueberries into flour mixture.
7
Add bran mixture and egg whites to flour, stirring to combine.
8
Spoon batter into prepared muffin pan, filling completely.
9
(The muffins will lose volume as the blueberries thaw during baking.)
10
Bake in preheated 375F (190C) oven 25 to 30 minutes.
11
Remove from pan and let cool on a rack.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup bran flakes cereal shredded, 3/4 cups buttermilk low-fat, 1 1/4 cup flour, all-purpose, 1 1/2 teaspoon baking powder, and more.

Yes, Low-Fat Blueberry Buttermilk Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low-Fat Blueberry Buttermilk Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions