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Blueberry and oat bran muffins

Oat bran is a very good source of fiber. This is a recipe with suitable for a low glycemic index diet.


1⁄4 c sugar
1⁄4 T baking soda
1⁄2 c yogurt (vanilla yogurt, non-fat or low fat)
1⁄2 c orange juice
1⁄2 c egg replacer (egg substitute)
2 c bran (oat bran)
2 T cooking oil (walnut oil or canola oil)
3⁄4 c blueberries (fresh or frozen but not thawed)


In a large bowl mix together oat bran, sugar, baking powder, and baking soda.

In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries.

Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full.

Bake at 350° F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Total time
35 minutes
Cooking time
Preparation time
6 servings


Leftovers, if there are any, keep nicely in the fridge or freezer.

You can easily substitute raspberries or cranberries for blueberries for a different flavored muffin. If adventurous, try seedless raisins, chopped nuts, or chocolate chips, not for weight loss. Although the resulting muffins from an experiment woud not always be recommended for a weight loss diet, they would still be a good source of fiber.


North American cuisine

easy, bake, high fiber
cakes, treats, breakfast, snack
American food recipes
Food in U.S.A.