Low-Fat Blueberry Bran Muffins

These blueberry bran muffins prove healthy can still be moist and satisfying, no oil or butter required.

The trick to keeping them tender without fat is applesauce, which adds moisture and a touch of natural sweetness in place of oil. Brown sugar keeps them just sweet enough without going overboard.

One step you shouldn’t skip: soaking the wheat bran in milk for 10 minutes before mixing. That softens the bran so the muffins bake up tender rather than dry or gritty, the usual downfall of bran muffins. Whole wheat flour adds even more fiber and a nutty depth.

As with all muffins, don’t overmix once the flour goes in; stir just until combined for a light crumb, then fold the blueberries in gently so they don’t bleed. They keep for a week or freeze for a month, so they’re great for make-ahead breakfasts.

Kitchen Tips

• Soak the bran in milk for the full 10 minutes so the muffins aren’t dry or gritty.
• Stir the batter just until combined; overmixing makes muffins tough and dense.
• Toss the blueberries in a little flour so they stay suspended instead of sinking.
• They’re done when the tops spring back to a light tap.

Variations

• Use frozen blueberries straight from the freezer so they don’t bleed into the batter.
• Swap the blueberries for raisins, chopped apple, or other berries.
• Add a little cinnamon, orange zest, or chopped nuts.