Walnut-Topped Blueberry-Bran Muffins

Quick look

  • prep 18 min    cook 20 min
  • serves 18

This muffin is so wonderful-tasting that you’ll want to make extra to store in the freezer so you can pop one in the toaster oven to enjoy even on a busy morning. Plus they’re high in fiber and antioxidants as well.


  • 1 cup shredded bran cereal (All-Bran)
  • 1 cup plain low-fat yogurt
  • 1 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh blueberries
  • 1 large egg
  • 1/2 cup dark molasses
  • 1/4 cup light olive oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts

    How to make it  38 minutes

  • 1

    Preheat the oven to 400°F. Coat a muffin pan with nonstick cooking spray or use paper cupcake liners.

  • 2

    Stir the cereal and yogurt together in a small bowl and set aside.

  • 3

    Stir the flour, baking powder, baking soda, and cinnamon in a large bowl until blended. Add the blueberries and gently toss to coat.

  • 4

    Whisk the egg, molasses, oil, and vanilla in small bowl until blended. Fold into the dry ingredients along with the yogurt mixture until evenly moistened. Spoon into the prepared pan, filling each cup about three-quarters full. Sprinkle the tops with the walnuts.

  • 5

    Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool slightly before turning out onto a wire cooling rack.

Nutritional Information(per serving)

  • Calories: 116
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 11mg
  • Sodium: 127mg
  • Carbs: 16g
  • Protein: 3g
  • Fiber: 2g

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