I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.—Nancy, Rens, Prescott, Arizona
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It’s easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. —Cindi Budreau, Neenah, Wisconsin
I adapted this recipe over the years for my family, and they think it’s wonderful. Not only are the muffins delicious, but they’re bursting with fantastic color, too. — Jeanne Bilhimer, Midland, Michigan
When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. —Kris Michels, Walled Lake, Michigan
Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime.
-Patricia Throlson, Clear Lake, Minnesota.
I combined a favorite yellow cake recipe with a muffin recipe to come up with this light, sweet muffin when we first opened the restaurant in 1980. At that time, we were the only ones int he area who served muffins. Now many restaurants feature homemade muffins, but somehow my blueberry variety has always remained a favorite with our guests.—Bonnie Ebenhoeh, Heritage House, Chesaning, Michigan