Blueberry Bran Muffins

Enjoy blueberry bran muffins as a healthy breakfast, snack, or lunchbox treat. They freeze really well too.

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.

Does anyone prefer the bottom?

Blueberry 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 which is a great way to start the day or get you through the mid-afternoon slump. They are perfect for lunchbox treats and pretty enough to serve at a brunch.

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 than the bakery, with no preservatives or additives.

Family’s take: Hubby swears these are the best muffins he ever tasted. Seriously! My kids scarf them down; they love them in their lunchboxes.

About This Recipe

These homemade muffins are much lower in fat and sugar than bakery muffins. They have lots of extra fiber due to the whole wheat flour and wheat bran.

Did you know that a blueberry muffin at a popular chain restaurant has 520 calories and they cost $3.29 each? Homemade muffins are much, much more economical and have far fewer calories (107 calories per muffin).

In addition, this recipe is easily adapted. Don’t have blueberries? Throw in blackberries or raspberries. I like chopped strawberries in muffins, too. Cinnamon-spiced apple bran muffins are great in the fall. 

I think you’ll find yourself turning to this recipe over and over again!

I’ll get you started here with lots of helpful tips. Look for the printable recipe card near the end of the post for complete instructions, measurements, and nutrition information.

What You’ll Need

• Whole Wheat Flour: This whole grain flour has a hearty flavor. Store it in the refrigerator or freezer to keep it fresh.
• Wheat Bran: Wheat bran is the fiber part of the wheat kernel, i.e., the outer part which is usually removed during the milling process. However, it’s full of nutrients and has many health benefits (Healthline). You can usually find it in the baking aisle of the grocery store. Bob’s Red Mill is a popular brand. If you prefer, oat bran can be substituted.
• Blueberries: Either fresh or frozen berries work well. Blueberries have lots of health benefits, too. They are loaded with antioxidants and are often considered to be a superfood. Have you tried my blueberry crisp yet? So yummy!
• Baking Powder, Baking Soda, Salt: Normal ingredients in muffins. They provide leavening and seasoning.
• Cinnamon: There’s just a hint of sweet tasting cinnamon in these muffins.
• Oil: Choose a mild tasting oil such as canola or vegetable oil.
• Sugar: Plain granulated white sugar is used to sweeten the muffins.
• Eggs: Just a couple of eggs add richness and protein.
• Milk with White Vinegar Added: Baking soda needs a bit of acid to work its leavening magic. You’ll mix a tablespoon of vinegar with 3/4 cup milk to achieve this. Basically, you’re making sour milk. Buttermilk can be substituted or even plain regular yogurt (not Greek).
• Pure Vanilla Extract: Vanilla is a baker’s friend in the kitchen. It adds so much flavor.
• Turbinado Sugar: This sugar is very coarse and light brown in color. A sprinkle on top of each muffin adds a nice crunch. It’s optional but really very good.

How To Make These Muffins

Begin by preheating the oven and prepping your muffin tins. Either spray them lightly with nonstick spray or use paper muffin liners. This recipe makes 12 muffins.

Begin by making your sour milk. In a measuring cup, stir together the milk and vinegar. Set it aside. It will curdle a bit and look a little strange but that’s okay.

Next, in a medium size bowl, whisk together the dry ingredients: flour, bran, sugar, baking powder, baking soda, salt, and cinnamon. Set that aside for now too.

In a larger bowl, whisk the two eggs lightly. Add the oil, vanilla, and the sour milk; stir lightly.

Add the dry ingredients and combine them with the egg mixture. Don’t over mix the batter. It just has to be barely blended together and lumps are okay.

Gently fold in the blueberries.

Divide the batter between the muffin tins evenly. If you like, sprinkle the tops with turbinado sugar.

Bake the muffins until they are light brown. They should be fairly firm on the top when you lightly press them with your fingertip.

Cool the muffins in the tins for ten minutes; remove them to a wire rack to cool completely. If they stick a bit, lightly run a table knife around the edges to loosen them.

You will probably want to eat one right away! Be careful you don’t burn your mouth on a hot juicy blueberry!

FAQs

Make It Your Own

• Substitute a different kind of berry: chopped strawberries, raspberries, blackberries, or cherries.
• For a lighter textured muffin, substitute all-purpose flour for the whole wheat flour, or use a combination.
• If you like oat bran better than wheat bran, it can be substituted 1:1.
• If you prefer a more natural sweetener, substitute 1/4 to 1/3 cup honey (note: I haven’t tested the recipe with honey).
• Love blueberry muffins? Try blueberry cream cheese muffins, you’ll love the cream cheese filling! And the combination of two summer fruits in these blueberry strawberry muffins is so good!

Storage Tips

Homemade muffins will keep at room temperature for a few days. Be sure they are completely cool before storing them in an airtight container. If you want to keep them longer, they can be frozen for up to three months.

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. Take a look at these favorites or browse through the entire list.