This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: Low Calorie Blueberry Bran Muffin Tops
Enjoy morning muffins but not all the calories and fat the come with your favorite bake shop treat?
I think you’ll quickly fall in love with these bran muffin tops. Studded with fresh blueberries and lightly sweetened with a touch of brown sugar, each top has less than 100 calories. While Starbucks blueberry muffin (which is obviously much larger in size), clocks in with 330 calories and 15WW Points and the blueberry scone has 380 calories and 17 Points.
These simple baked muffin tops stir together in minutes and you can easily swap the blueberries with your favorite fresh fruit. Though I really love the combination of bran and blueberry!
How Many Calories and WW Points in Blueberry Bran Muffin Tops?
According to my calculations, each muffin top has just 75 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
How to Make Blueberry Bran Muffin Tops
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 400F degrees. Line a baking sheet (affiliate link) with parchment paper, silicone liner or spray with non-stick spray.
Step 3: Add the cereal to a medium bowl and gently crush using your fingertips.
Add the buttermilk, egg white, oil and vanilla and stir until thoroughly combined.
Step 4: In a separate mixing bowl, whisk together the flour, brown, sugar, cinnamon, baking powder and baking soda.
Step 5: Give the wet mixture another stir before pouring into the dry flour mixture. Mix just until the dry ingredients are absorbed.
Step 6: Gently fold in the blueberries.
Step 7: Divide the batter into 8 mounds spaced evenly on the prepared baking sheet (affiliate link). (I used a little more than 2 tablespoons of batter per mound).
Step 8: Bake for 10 to 12 minutes, or until the muffin tops spring back when gently touched.
Step 9: Allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Recipe Notes
Marlene says: “A touch of added brown sugar is all it takes here for the perfect sweetness. With less than 1 teaspoon of added sugar in each muffin top, I do not recommend omitting, or switching it.”
I think these would also be delicious made with fresh raspberries instead of blueberries.
What to Serve with Blueberry Muffin Tops?
Enjoy at room temperature, or warmed up in the microwave (affiliate link) with a cup of hot tea or coffee.
Make it a complete breakfast by adding some Greek yogurt and fresh fruit.
If you’ve made these Low Fat Bran Muffin Tops with Fresh Blueberries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Blueberry Bran Muffin Tops
Ingredients
- 3/4 cup bran flakes cereal
- 1/2 cup low-fat buttermilk
- 1 large egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 400F degrees. Line a baking sheet with parchment paper, silicone liner or spray with non-stick spray.
- Add the cereal to a medium bowl and gently crush using your fingertips. Add the buttermilk, egg white, oil and vanilla and stir to mix well.
- In a separate mixing bowl, whisk together the flour, brown sugar, cinammon, baking powder and baking soda.
- Give the wet mixture another stir before pouring into the dry flour mixture. Mix just until the dry ingredients are absorbed.
- Gently fold in the blueberries.
- Divide the batter into 8 mounds spaced evenly on the baking sheet (I used a little more than 2 tablespoons of batter per mound).
- Bake for 10 to 12 minutes, or until the muffin tops spring back when gently touched.
- Allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 2 PointsPlus (Old plan) I think these would also be delicious made with fresh raspberries instead of the blueberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
Can these be made into regular size muffins, is the consistency right to do that?
I love everything you make, your recipes are always good. /)
Hi Jan,
We haven’t made them as regular muffins, but I believe they would be fine. Would love to know how they turn out for you! ~Martha