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Love blueberry muffins but not the extra calories that often come with bakery versions? These Healthy Blueberry Bran Muffin Tops deliver everything you love about the best part of a muffin in a lighter, WW-friendly package.
Made with bran flakes, buttermilk, fresh blueberries, and just a touch of brown sugar, they’re tender, lightly sweet, and ready in about 20 minutes. At fewer than 100 calories each, they’re perfect for breakfast, afternoon snacks, or whenever you’re craving something homemade without overdoing it.
They’re also easy to customize with raspberries, chopped strawberries, or other seasonal fruit, but blueberry remains my favorite combination.
Why You’ll Love This Recipe
- Under 100 calories each
- The best part of the muffin—no extra bottom!
- Great for breakfast or snacks
- Ready in about 20 minutes
- Easy to freeze
- WW-friendly and family friendly
Ingredients & Notes
- Bran flakes cereal – Provides fiber and gives the muffin tops their hearty texture.
- Low-fat buttermilk – Keeps the batter moist and tender.
- Egg – Helps bind everything together.
- Canola oil – A small amount keeps the muffin tops soft.
- Vanilla extract – Adds warm flavor.
- All-purpose flour – Gives the muffin tops structure.
- Brown sugar – Just enough to lightly sweeten without overpowering the blueberries.
- Ground cinnamon – Adds warmth that pairs beautifully with blueberries.
- Baking powder & baking soda – Work together to create a light, tender texture.
- Fresh blueberries – The star ingredient. Frozen blueberries work too—add them straight from the freezer.
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 Tips
- Crush the bran flakes gently—you still want a little texture.
- Mix the batter just until combined to keep the muffin tops tender.
- If using frozen blueberries, don’t thaw them first.
- A cookie scoop makes evenly sized muffin tops.
Variations
- Swap blueberries for raspberries or diced strawberries.
- Add a little lemon zest.
- Stir in chopped walnuts or pecans.
- Sprinkle with a little coarse sugar before baking for a bakery-style finish.
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.
Storage & Freezing
Store the muffin tops in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
They also freeze beautifully. Arrange them in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or warm one for 15–20 seconds in the microwave (affiliate link) for an easy grab-and-go breakfast.
How Many Calories and WW Points?
According to my calculations, each muffin top has just 75 calories and 3 WW Points.
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 PointsPlus (Old plan)
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.
Healthy 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 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
I used raisin bran cereal since that’s all I had. Also, doubled the recipe, I had a lot of blueberries I needed to use. These were made into 12 muffins instead of tops. I’ve been enjoying 1 every other day or so this past week. Not very sweet but filling.
Thanks for this recipe.
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