Healthy Blueberry Muffin with Bran

Healthy Blueberry Muffin with Bran

  • 120 gram whole wheat flour
  • 96 gram all-purpose flour
  • 113 gram packed brown sugar
  • 50 gram flaxseed meal
  • 120 gram raw wheat
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. salt
  • 125 ml low-fat vanilla yogurt
  • 2 Tablespoons canola or vegetable oil
  • 60 ml orange juice or water
  • 125 gram Driscoll's Blueberries
  • 2 large eggs

10 + 18 min | 12 | kid friendly | breakfast

Healthy Blueberry Muffin with Bran

New additions to your blueberry muffin recipe make them healthy yet still tasty. In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.


  1. Remove muffins from pan and cool on wire rack.
  2. Preheat oven to 200°C.
  3. Line 12 muffin cups with papers or coat with cooking spray.
  4. Combine flours, sugar, flaxseed, wheat bran, baking powder, baking soda and salt in a large bowl; stir well.
  5. Stir together yogurt, oil, eggs and juice in a small bowl.
  6. Add yogurt mixture to flour mixture; stir just until blended.
  7. Fold in blueberries just until batter is completely moistened.
  8. Divide batter between prepared muffin cups.
  9. Bake 18 minutes or until golden brown and pick inserted in center comes out clean.
Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.