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
Breakfast
American

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.
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Roz Mermelstein
Roz Mermelstein
2 years ago

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

Sinful
Sinful
2 years 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.
1 year 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.

Doreen
Doreen
1 year ago

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

Julie Mayer
Julie Mayer
11 months ago
Reply to  Doreen

The recipe calls for wheat bran 😊

Alice
Alice
1 year 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
1 year 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
1 year ago

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

Bonny
Bonny
1 year ago

Loved it…. I substituted apple sauce for the oil and added a few raisins. Totally delicious….I will make this again

Betsi
Betsi
10 months ago

5 stars
These muffins are delicious and so easy!

Liane @ Foodie Digital
Liane @ Foodie Digital
10 months ago

5 stars
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!!

Linda Walker
Linda Walker
7 months ago

5 stars
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!!

Kayla
Kayla
6 months ago

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.

Brenda Noseworthy
Brenda Noseworthy
4 months ago

5 stars
Just tried them for the first time. So moist and delicious. Will try substituting oil for apple sauce like others have mentioned.

Wanda
Wanda
1 month ago

Love this recipe. Used butter instead of oil. Added cinnamon to the top before baking. Making them again tomorrow with the double batch recipe. ❤️

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