Last Updated on May 23, 2015 by Chef Mireille
This recipe was inspired from one I saw in my muffin book bible, a book with 750 muffin recipes. However, I made a number of changes including the switch from all purpose flour to whole wheat pastry flour. This is a low sugar high fiber muffin that can be enjoyed just as easily for breakfast as a healthy sweet treat.
Using both blueberry puree and whole blueberries, you really get double the blueberry flavor in these!
Yield: 24 mini muffins
- 1 1/2 cups oat bran
- 1 cup wheat bran
- 1 cup whole wheat pastry flour
- 1/2 cup ground flaxseed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup oil
- 2 eggs
- 1 cup sugar + 1 tablespoon
- 2 cups blueberries
Preheat oven to 375 F. Spray silicone muffin cups with non stick spray or use liners in a muffin tin.
In a large bowl, combine bran, flour, flaxseed, baking powder, baking soda, sugar and salt.
In a blender, combine 1 cup of the blueberries, buttermilk, oil and eggs. Puree well.
Add blueberry puree to dry ingredients. Mix well to combine. Add remaining blueberries and stir to combine.
Fill muffin cups 3/4 full. Sprinkle remaining sugar on top of the muffins.
Bake for 30-35 minutes until toothpick inserted comes out clean.
Cool before removing from muffin cups.
Enjoy these wholesome muffins for breakfast – much healthier than a pop tart!
I saved a few for myself, but gave the rest of the muffins to my Mom to share with her office and they were a huge hit so these are great to bring to an office breakfast meeting!
This post is for the CC Challenge of the month
…linking to Come Join Us for Breakfast
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