healthy blueberry bran muffins on a blue background

This Blueberry Bran Muffin recipe makes bran muffins as sexy as bran muffins get. They are moist, perfectly sweet, and light in texture. Oh, and they’re healthy, too. Some may even call these muffins amazing.

Let’s talk the science of blueberry bran muffins (that sounds fun, right?)  Bran absorbs liquid in the batter keeping the muffins moist. It also functions to cut through strands of gluten as they form, which means softer, more tender results. Gluten toughens muffins — it’s the reason that the more you stir muffin batter, the tougher they become.  SO, bran makes a blueberry muffin recipe that is super forgiving.

Plus it’s healthy. AND tasty, if you ask me. A blueberry bran muffin has a rich, nutty flavour that a boring normal blueberry muffin lacks.

blueberry bran muffins on a blue background


So Voila! Beautiful, healthy, moist blueberry bran muffins – as sexy as muffins get.

Moist Blueberry Bran Muffins

Prep Time 10 mins
Cook Time 15 mins
Servings 12


  • 1 1/2 cups wheat bran
  • 1 cup boiling water
  • 2/3 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup blueberries frozen are fine, no need to thaw


  • Preheat oven to 375ºF. Prepare a 12-cup muffin tin by lining with papers or greasing well.
  • Pour boiling water over wheat bran in a large bowl and stir until absorbed. Stir in brown sugar, vegetable oil and egg.
  • In a separate bowl, whisk together flour, baking powder and salt. Add to bran mixture, gently stirring until mostly combined (there should still be a few floury streaks). Fold in blueberries, then divide batter among muffin cups. Bake 15-20 minutes, until tops feel springy when gently pressed. Transfer to wire racks to cool.


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Roz Mermelstein
Roz Mermelstein
1 year ago

I love this Blueberry bran muffin, I was wondering if you can substitute the blueberries or any other fruit?

1 year ago

5 stars
We swapped out the oil with half a cup of apple sauce to save nearly 1000 calories. Delicious!

Sarah C.
Sarah C.
9 months ago

Some of the moistest muffins I’ve ever eaten. Used wheat germ instead of wheat bran, because that’s what I had, and it worked out great. Will definitely make again.

7 months ago

Can you substitute Kellogg’s all bran for the wheat bran?

5 months ago

5 stars
These were delicious! I did add cinnamon because I love it in blueberry muffins. Also my frozen blueberries had extra ice crystals which made the batter thin, so I added some ground flax seed. They were so good I made them again 2 weeks later, using frozen blueberries from the same freezer batch, so I did the same additions. As soon as I get the time I’m using up my last ziplock bag of frozen blueberries with this recipe again, instead of my original intention of testing other blueberry bran muffin recipes! I’m so glad I found this recipe.

Kim M
Kim M
5 months ago

5 stars
Yummy! So moist! I substituted the oil for unsweetend apple sauce. I also added cinnamon, ground (milled) flax seed (1T), and Chia seeds (1T). I used Kellogg’s All Bran Buds to make mine.

K. Nathan
K. Nathan
4 months ago

Thank you for sharing this recipe. This is the easy and delicious recipe I ever had.

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