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.
So Voila! Beautiful, healthy, moist blueberry bran muffins – as sexy as muffins get.
Moist Blueberry Bran Muffins
Ingredients
- 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
Instructions
- 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.
I love this Blueberry bran muffin, I was wondering if you can substitute the blueberries or any other fruit?
You could substitute raisins, chopped dates or another fresh fruit if diced to the size of a blueberry!
We swapped out the oil with half a cup of apple sauce to save nearly 1000 calories. Delicious!
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.
Can you substitute Kellogg’s all bran for the wheat bran?
I haven’t tried it, I’m sorry. I believe the All Bran has sugar added but you could definitely try it! Just soak it with the wet ingredients until it’s falling apart.
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.
Hi Alice, thank you so much for coming back to comment! I’m so happy you like these muffins as much as I do.
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.
Amazing! I’ve had people ask about using All Bran. Did you still add it the same way as the recipe calls for?
Thank you for sharing this recipe. This is the easy and delicious recipe I ever had.