Blueberry Orange Bran Muffin

Blueberry Orange Bran Muffin

You know you’re a mom when the last thing on your mind is time to cook. You’ve got things like picking up kids from school, doing homework with them and taking care of their needs. All while trying to get dinner on the table as early as possible so you can take care of yourself! I’m sure we all have those days where we just need an easy recipe for breakfast or snacks that doesn’t require much work. That’s why I love this Blueberry Orange Bran Muffin Recipe because it takes minutes to make and tastes delicious too! It’s also packed with protein and fiber which will keep me full until lunchtime comes around again. With these muffins in my fridge, there’s no more excuses for not having enough energy

prep: 25 mins cook: 15 mins additional: 20 mins total: 60 mins Servings: 12 Yield: 12 muffins


1 cup fresh blueberries

½ cup milk

1 cup wheat bran

½ cup oat bran

? cup brown sugar

1 cup all-purpose flour

1 orange, juiced and zested

1 teaspoon baking powder

½ cup sour cream

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon baking soda

1 egg

? cup vegetable oil


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:

Per Serving: 182 calories; protein 3.8g; carbohydrates 24.4g; fat 9.3g; cholesterol 20.5mg; sodium 260.4mg.

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