“Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.” - by THE HOOVE
Ingredients
Adjust Servings
Original recipe yields 12 muffins
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 182 cal
- 9%
- Fat
- 9.3 g
- 14%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"Really good tasting muffin! I used WW flour instead of AP flour. The blueberries really made these muffins moist and for my taste I think it had too many blueberries as it went mushy. So, next time..." See more I will decrease the berries. The orange flavour was really nice and delicate, it didn't overpower the bran muffin. We really liked this muffin. Thx."
THE HOOVE
"I did not have sour cream so I substituted blueberry yogurt. Tasted great. I agree with the review that said to add less blueberries. 2/3 of a cup is great. Also when I used medium muffin liners I..." See more was able to get 12 muffins. You could exchange the fruit also. Ive made it with raspberries and cranberries as well."
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