Best 9 Blueberry Bran Sunflower Muffins Recipes

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Step into the world of culinary bliss and embark on a journey of flavors with our blueberry bran sunflower muffins recipe. These delectable treats are a symphony of sweet and wholesome, bursting with juicy blueberries, hearty bran, and crunchy sunflower seeds. Ideal for breakfast, brunch, or a midday snack, our muffins are not just a culinary delight but also a nutritious powerhouse. Get ready to indulge in a taste sensation that will tantalize your taste buds and nourish your body.

Let's cook with our recipes!

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 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.

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 SUNFLOWER MUFFINS



Blueberry Bran Sunflower Muffins image

Categories     Bread     Bake     High Fiber     Blueberry     Bran     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter, melted and cooled
1/2 cup milk
2 large eggs, beaten lightly
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 cup miller's bran*
3/4 cup hulled raw sunflower seeds,* toasted lightly
1 1/2 cups blueberries, picked over
*available at natural foods stores, specialty foods shops, and some supermarkets

Steps:

  • In a bowl stir together the butter, the milk, and the eggs. In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds. Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.) Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in a preheated 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

ORANGE-BLUEBERRY BRAN MUFFINS



Orange-Blueberry Bran Muffins image

Not your ordinary bran muffin. Addition of olive oil and protein powder add in a little extra health benefit.

Provided by vycross

Time 1h10m

Yield 12

Number Of Ingredients 16

1 cup wheat bran
½ cup oat bran
½ cup low-fat sour cream
½ cup skim milk
⅔ cup brown sugar
½ cup all-purpose flour
½ cup whole wheat flour
1 scoop vanilla protein powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries
⅓ cup olive oil
1 large egg
1 medium orange, juiced and zested
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Combine wheat bran and oat bran in a large bowl. Stir in sour cream and milk; let stand for 10 minutes.
  • Meanwhile, combine brown sugar, both flours, protein powder, baking powder, baking soda, and salt in a separate bowl. Gently stir blueberries into the mixture until they are coated.
  • Stir olive oil, egg, orange juice and zest, and vanilla into the bran mixture. Add flour mixture and stir until just blended. Drop batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Remove muffins to a wire rack and let cool completely, about 25 more minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 26 g, Cholesterol 20.7 mg, Fat 8.4 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 1.9 g, Sodium 277.5 mg, Sugar 11.1 g

BLUEBERRY ORANGE BRAN MUFFIN



Blueberry Orange Bran Muffin image

Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.

Provided by THE HOOVE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 14

½ cup oat bran
1 cup wheat bran
½ cup sour cream
½ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅔ cup brown sugar
½ teaspoon salt
1 cup fresh blueberries
⅓ cup vegetable oil
1 orange, juiced and zested
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups bran flakes
1/3 cup boiling water
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup unsweetened applesauce
2 tablespoons molasses
3/4 cup fresh or frozen blueberries
3/4 cup pitted dried plums (prunes), coarsely chopped
1/4 cup slivered almonds
2 tablespoons honey

Steps:

  • Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

Provided by Florence Fabricant

Categories     breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup soft unsalted butter (1 stick), plus butter for pans if needed
3/4 cup 100 percent bran cereal
1 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup light brown sugar
2 eggs
2/3 cup buttermilk
1 1/2 cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
  • Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
  • Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
  • Spoon the batter into the muffin cups. They should be not quite filled.
  • Bake until the tops are firm to the touch and lightly browned, about 35 minutes.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 215 milligrams, Sugar 9 grams, TransFat 0 grams

BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

I made these muffins last week to go in the lunches - all 3 boys liked them and they used up some cereal that was just about past its prime! Recipe is courtesy of Anna Olson, from her cookbook Another Cup of Sugar.

Provided by cooking for boys

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups Raisin Bran cereal
3/4 cup sugar
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon fine salt
1/4 cup canola oil
1 large egg
1 cup buttermilk
1 cup blueberries

Steps:

  • Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
  • Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
  • Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.

Nutrition Facts : Calories 188.7, Fat 5.5, SaturatedFat 0.6, Cholesterol 16.3, Sodium 297.6, Carbohydrate 32.8, Fiber 1.7, Sugar 17.7, Protein 3.5

Tips:

  • For a healthier muffin, use whole wheat flour instead of all-purpose flour.
  • If you don't have sunflower seeds, you can substitute them with chopped walnuts or pecans.
  • To make the muffins even more moist, add a cup of mashed banana or applesauce to the batter.
  • For a sweeter muffin, increase the amount of sugar to 1/2 cup.
  • If you want a muffin with a crispy top, sprinkle the tops with a mixture of sugar and cinnamon before baking.

Conclusion:

These blueberry bran sunflower muffins are a delicious and healthy breakfast treat. They are easy to make and can be enjoyed by people of all ages. The muffins are a good source of fiber, protein, and antioxidants. They are also low in fat and calories. If you are looking for a healthy and satisfying muffin recipe, these blueberry bran sunflower muffins are a great choice.

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