Blueberry Bran Muffins - Low Glycemic Index Recipes

These blueberry muffins from the low glycemic index recipes colection are great for breakfast and/or snacks, and also keeps well in the fridge.


2 cups oat bran
1/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute
2 tbs canola or walnut oil
3/4 cup fresh or frozen blueberries


Mix oat bran, sugar, baking powder and baking soda in a large bowl.

Combine yogurt, orange juice, egg substitute and oil in another bowl.

Take the yogurt mixture and add to the oat mixture. Stir until they are well blended.

Next, add in the berries and stir.

Spray the muffin pan with non-stick spray.

Fill cups approximately 3/4 full.

Bake at 350 degrees F for 15 minutes or until toothpick/fork test indicates its cooked by coming out cleanly.


Versatile Variations:

You can substitute raspberries for blueberries. 


Helpful Hints:

If using frozen berries, keep them unthawed.

If you have extra or leftover muffins, freeze them. They come out good as fresh when thawed at room temperature.

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