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Blueberry Yogurt Bran Muffins

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital, photo credit solaria/depositphotos.com

Blueberry Yogurt Bran Muffins

This is a great basic muffin recipe. Make a batch and freeze some. Play around with other types of frozen berries!

Ingredients

  • 1 cup (250 mL) white sugar
  • 2 eggs
  • ½ cup (125 mL) oil
  • 2 cups (500 mL) wheat bran, germ removed
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) white flour
  • 4 tsp (20 mL) baking powder
  • 2 tsp (10 mL) baking soda
  • 2 cups (500 mL) plain yogurt
  • 1 cup (250 mL) unsweetened frozen blueberries

Directions

Mix sugar, eggs, oil, bran and vanilla in a bowl.
Mix dry ingredients (flour and baking powder) together.
Add baking soda to yogurt just before combining all three sections.
Bake at 375⁰F (190⁰C) for 30 minutes

Nutrient Analysis

Calories: 155 KCal

Protein: 3.5 g

Carbohydrates: 23 g

Fibre: 3 g

Total Fat: 6 g

Sodium: 177 mg

Phosphorus: 109 mg

Potassium: 132 mg

Renal Diet Nutrient Analysis

Servings per recipe: 24 muffins

Serving size: 1 muffin

Renal and Diabetic Exchanges

1 1/2 starch

2 thoughts on “Blueberry Yogurt Bran Muffins”

  1. made these exactly as recipe. they are good but a little dry . need a glass of rice Dream to wash it down. my husband butters them but I can’t do that. I love them in the morning with juicy pineapple.

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