Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
Buttermilk-Bran & Blueberry Muffins
Have you made Buttermilk-Bran & Blueberry Muffins?
Upload a Picture Now

Rating: 4.2/5 (19 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 20 - Change
Nutritional Facts
Servings Per Recipe: 20

Amount Per Serving
Calories 180
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 29mg
Sodium 129mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars 11g
Protein 6g
Vitamin A  1%Vitamin C  1%
Calcium  10%Iron  11%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk-Bran & Blueberry Muffins

Collection: Easter Recipes

Recipe Tags: Muffin Recipes

Date Added: May 13, 2016
This is a simple yet delicious snack for any time of day. It also contain a great source of fiber.


3 cups Oat Bran Natural
2 cups Whole Wheat Flour
1/2 cup Sugar Granulated
1 tablespoon Baking Powder
1 teaspoon Baking Soda
2 Eggs beaten
2 cups Buttermilk
1/3 cup Vegetable Oil
1/2 cup Molasses
2 Cup Blueberries
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 10 in the recipe.
View My Pantry
Recipe Tools


1. In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda.

2. In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten.

3. Do not over mix. Fold in blueberries (do not thaw if frozen).

4. Spoon into nonstick or paper-lined large muffin tins filling almost to top.

5. Bake at 375 F for about 25 min or until firm to touch.

6. Remove from oven and let stand for 2 min before removing muffins from tin.

Comments on Buttermilk-Bran & Blueberry Muffins Recipe:

Posted by a Visitor - June 03, 2012
Appears to be 2 cups of blueberries.
Posted by a Visitor - June 03, 2012
one key ingredient missing in the recipe is the BLUEBERRIES...what is the quantity???
Comment Here:
Dietary Notes:
This recipe is very low-sodium with 128.85mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2022 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer