Go Back Email Link
–+ servings
4 blueberry bran muffin tops on round white plate
Print Recipe
4.60 from 5 votes

Blueberry Bran Muffin Tops

Deliciously low calorie bran muffin tops studded with fresh blueberries make the perfect grab and go snack or breakfast for those busy morningns.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: blueberry muffin tops, bran muffin tops, homemade muffin tops
Servings: 8
Author: Peter | Simple Nourished Living

Equipment

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

Serving size: 1 muffin top
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(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

Serving: 1muffin top | Calories: 75kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 72mg | Fiber: 1g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg