Can I use frozen blueberries to make muffins?

Yes! You can use fresh or frozen blueberries when baking muffins. I actually prefer to use frozen as they do not squish when stirring. If using frozen berries, you do not need to thaw them before baking. Simply pour into your muffins as you would with fresh blueberries.

Can I substitute applesauce for butter in muffins?

Yes, you can substitute applesauce for butter when baking muffins. While it saves on calories, it can change the texture of your baked good. If you do substitute applesauce for butter, use a 1 to 1 ratio. For example, you could adjust this recipe to use 1/4 cup of applesauce and 1/4 cup of butter.

Where can I buy wheat bran?

You can buy wheat bran in the baking aisle of most grocery stores. It is found by the flours. Bob's Red Mill is a popular brand of wheat bran. It is also available at health stores and specialty food stores. You can also buy a bag of Wheat Bran on Amazon if that is easier to find.

What else can I bake with blueberries?

If you're looking for more delicious blueberry recipes, this blueberry buckle cake (with lots of crumb topping) is a great breakfast choice. This blueberry pie with cream cheese filling is a delicious blueberry dessert recipe.

Healthy Blueberry Bran Muffins Recipe You & Your Kids Will Love

Healthy Blueberry Muffins

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5 from 1 review

These healthy blueberry muffins are low-sugar and absolutely delicious. The addition of bran makes it a blueberry muffin you can feel good about it.

Author: Kristen @ Joyfully Thriving
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 18 muffins 1x
Category: Bread
Cuisine: American

Ingredients

Units Scale

1/2 cup butter, melted
1/3 cup sugar
2 eggs
1/2 cup milk
3/4 cup sour cream
1 cup wheat bran
1 tablespoon vanilla
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 3/4 cup all-purpose white flour
2 cups blueberries, fresh or frozen

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Instructions

Melt the butter in a large glass bowl in the microwave.
Stir in sugar with a sturdy spatula or wooden spoon.
Add eggs, milk and sour cream. Stir to combine thoroughly.
Stir in wheat bran.
Add vanilla, baking soda, baking powder and cinnamon.
Add all purpose flour. Stir until muffin mixture is well combined.
Add in blueberries and gently stir into muffin batter.
Using a large muffin scoop, scoop muffin batter into muffin tins with paper liners. (Paper muffin liners are necessary for this recipe, rather than greasing the tins, so the blueberry juice is contained a bit more.) Fill muffin cups until 2/3 full.
Bake at 350 degrees for 25 to 30 minutes.
Cool muffins on a wire rack and enjoy! Store cooled muffins in an airtight containers. Store at room temperature for a day or two, or freeze cooled muffins to enjoy later.

Nutrition

Serving Size: 1 muffin
Calories: 144
Sugar: 4.2g
Sodium: 88mg
Fat: 8g
Saturated Fat: 4.8g
Carbohydrates: 16.3g
Fiber: 1.8g
Protein: 3g
Cholesterol: 37mg

Find it online: https://joyfullythriving.com/healthy-blueberry-muffins-recipe/