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:
- ¾ cup milk (see note)
- 1 tablespoon white vinegar
- 1 ½ cups whole wheat flour
- ⅔ cup wheat bran (or oat bran)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 2 large eggs
- ⅓ cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 ½ cups blueberries, fresh or frozen
- 1 tablespoon turbinado sugar, optional
- Preheat oven to 375°F and line 14 muffin cups with cupcake papers, or spray tins with non-stick cooking spray.
- In measuring cup, stir together milk and vinegar; set aside (see note).
- Whisk flour, bran, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl, set aside.
- In large bowl, lightly whisk eggs. Add oil, vanilla, and milk mixture; stir. Add dry ingredients; combine just until blended. Fold in blueberries.
- Divide into prepared muffin cups (about ¾ full) and sprinkle tops with turbinado sugar, if desired.
- Bake for approx. 20 minutes, or until firm and lightly browned on top. Toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool in tins for 10 minutes. Remove muffins from tins (if necessary, run a table knife around the edges lightly to loosen muffins) and completely cool on wire rack.
- If desired, substitute ¾ cup buttermilk for the milk and vinegar combination. Plain regular yogurt (not Greek yogurt) can be substituted as well.
- Frozen blueberries, straight out of the freezer, work fine! Do not thaw first.
- Try chopped strawberries, blackberries, or raspberries if you like.
- Recipe card updated 5/2022.
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.