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.
The recipe calls for wheat bran 😊
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.
Loved it…. I substituted apple sauce for the oil and added a few raisins. Totally delicious….I will make this again
These muffins are delicious and so easy!
Jennifer, these are my new favourite muffins! I did not have blueberries, so I used raspberries. Honestly, so good! Will be making these on repeat this winter. Thanks for the delicious recipe!!
What are the stats on these? I make them weekly! I’m now on WW and wondering if you could tell me calories, protein, carbs, and sugars so I can add a points value to them. I use large muffin tins. Thanks!!
You’d have to google a recipe nutrition calculator. There are lots that are cut and paste 🙂
I LOVE this recipe and so do my kids. I’ve made it weekly and have been making extra to freeze for the week. I made the triple batch last night and I have to say, it’s way too much oil. The single and double are fine but the triple turned out very oily 🙁 that was a lot of food to waste. I’ll try to sub applesauce like some others have mentioned.
Hi Kayla, I love that you pointed that out, thank you, although I’m sorry you had to throw some away.
Doubling/tripling the recipe definitely affects how well the ingredients are absorbed and incorporated, and requires more mixing which changes the final texture. Isn’t it funny how you can make a recipe three times and it’s perfect but if you triple it in one bowl it’s not?
Just tried them for the first time. So moist and delicious. Will try substituting oil for apple sauce like others have mentioned.
Love this recipe. Used butter instead of oil. Added cinnamon to the top before baking. Making them again tomorrow with the double batch recipe. ❤️