For a richer flavor, try using melted butter instead of canola oil. Feel free to substitute other nuts, such as walnuts or almonds, for the pecans. If you don't have fresh blueberries, frozen blueberries work well too. Just be sure to rinse them before adding them to the batter. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Blueberry Nut Oat Bran Muffins
-
PREP TIME15 mins
-
COOK TIME18 mins
-
TOTAL TIME45 mins
-
SERVING12 People
-
VIEWS279
Elevate your morning with these delightfully wholesome muffins, bursting with juicy blueberries and the satisfying crunch of nuts. A lighter take on a classic, they offer a guilt-free indulgence that's simply irresistible. Perfect with a side of fresh berries for an extra touch of sweetness.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate38 g
-
Cholesterol0 mg
-
Fiber4 g
-
Protein6 g
-
Saturated Fat1 g
-
Sodium397 mg
-
Sugar15 g
-
Fat6 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper muffin liners and lightly spray the liners with cooking spray. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. (5 minutes)
03 Step
Recipe View In a separate bowl, combine the applesauce, egg substitute, canola oil, and vanilla extract. (2 minutes)
04 Step
Recipe View Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Fold in the blueberries and pecans, distributing them evenly throughout the batter. (2 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07 Step
Recipe View Sprinkle the tops of the muffins with granola, lightly pressing it into the batter to help it adhere. (2 minutes)
08 Step
Recipe View Bake for 18 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. (18 minutes)
09 Step
Recipe View Transfer the muffin pan to a wire rack and let the muffins cool slightly before serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kirstin Williamson
May 30, 2025These muffins are so easy to make and taste amazing! My kids love them.
Roy Haag
Nov 14, 2024I substituted strawberries for the blueberries, and they turned out great!
Concepcion Parker
Jun 16, 2024The granola topping adds a nice crunch. I will definitely be making these again.
Ursula Krajcik
Dec 9, 2023I found that using melted coconut oil instead of canola oil gave the muffins a subtle coconut flavor that was delicious!