Blueberry Wheat Bran Muffins
Posted: 11/01/2012
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Blueberry wheat bran muffins are a healthy and quick breakfast. Hearty and filling, these will get your day off to a great start!
I love muffins. Who doesn’t love muffins? Do you favor the top of the muffin or the bottom? I’m a fan of the top. Have you ever tried making one of those muffin top recipes? I haven’t yet, but these muffin tops by Avery Cooks are on my must try list.
Does anyone prefer the bottom?
Blueberry wheat bran muffins have a hearty flavor thanks to the addition of whole wheat flour and wheat bran. They are packed with blueberries and have a nice crunchy topping thanks to a generous sprinkling of turbinado sugar.
They’ll leave you feeling full and satisfied–a great way to start the day or get you through the mid-afternoon slump. Perfect for lunchbox treats and pretty enough to serve at a brunch.
Plus this recipe is easily adapted. Don’t have blueberries? Throw in blackberries or raspberries. I like chopped strawberries in muffins, too. Make them double berry muffins by combining two kinds of berries. Apple bran muffins would be great in the fall.
Muffins are so easy to make. Don’t settle for store-bought muffins. I love making my own muffins, smelling the wonderful aroma as they bake, and knowing that I make them so much healthier. No preservatives or additives, lower in fat and sugar, with extra fiber due to the wheat bran, you’ll find yourself turning to this recipe again and again.
Looking for more muffins?
You have your muffin tins, you know how easy muffins are to make, they are better than bakery muffins, so why not make fresh muffins every day? Okay, maybe not every day, but don’t wait for a special occasion. Check out my complete list of muffin recipes, or take a look at these favorites:
- Strawberry Chocolate Chip Muffins
- Gingerbread Muffins with white chocolate chips
- Carrot Cake Muffins with cream cheese filling
- Cornbread Muffins with cheddar and herbs
- Pumpkin Bran Muffins
- Banana Bread Muffins
- Apple Cinnamon Muffins
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
muffins
Blueberry wheat bran muffins are a healthy and quick breakfast.
Ingredients
- 1 1/2 cups whole wheat flour
- 2/3 cup wheat bran
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 375°F and line 12 muffin cups with cupcake papers, or spray tins with non-stick cooking spray.
- Whisk dry ingredients in a medium bowl, set aside.
- Using a mixer, beat butter and sugar on high until light and fluffy. Beat in eggs and vanilla until combined. With mixer on low, alternate adding flour and buttermilk (about half of each at a time). Fold in berries.
- Divide into prepared muffin cups and sprinkle tops with turbinado sugar. Bake for 20-25 minutes, rotating halfway through.
Notes
- Frozen blueberries, straight out of the freezer, work fine!
- Try chopped strawberries, blackberries, or raspberries.
Nutrition Information
Serving: 1muffin, Calories: 179kcal, Carbohydrates: 26g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 47mg, Sodium: 230mg, Fiber: 4g, Sugar: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: So good! I love the subtle texture from the wheat bran and the whole wheat flour..and then the nice crunch from the sugar on the top.
Husband’s take: He swears these are the best muffins he ever tasted. Seriously! E of course scarfs them down too–they have “blue blues!” in them.
Changes I would make: None are necessary. You could easily substitute any berry you like, though.
Difficulty: Easy.
Mmmm….berries!
Joe says
Hi Rachael,
I made your blueberry bran muffin recipe. They were fantastic. I know they’re fantastic because I’m a chef and owned a Bakery in my days. I am now retired. The only change I made was was for the buttermilk I used what I had on hand and that was homemade plan Greek yogurt. My wife tells me she has never scene a foodie like myself.
Thanks you!
Rachel Gurk says
Your comment brought a smile to my face! I’m so glad you liked the muffins, thank you!