• September 27, 2014

    Moist Blueberry Bran Muffins

    4 4 votes
    Article Rating
    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

    This recipe makes wonderful bran muffins - tender and moist muffins, studded with juicy blueberries. They make bran sexy.
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 12
    Author: Jennifer Pallian BSc, RD


    • 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.
    Tried this recipe?tag @foodess


    4 4 votes
    Article Rating

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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


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