• September 27, 2014

    Moist Blueberry Bran Muffins


    Bran is sexy, right? If you wanted to woo me, I could totally be won over by a basket of warm bran muffins.

    We had a few days a while back when hubby was traveling for his business – it was just me, Theo (baby) and Oliver (dog). Things were hectic. One morning, Theo was taking out ALL of his toys, playing with each one for twenty seconds then throwing it across the room, and Oliver (who was desperately dodging flying plastic cows) needed to be walked – URGENTLY.  You see, the toy-hucking toddler was slinging chili by the fistful to his furry friend the night before. And apparently spicy kidney beans don’t sit well with Irish Setters.

    All I wanted was a shower and a giant coffee. I forewent the former, but couldn’t go without the latter. So, off we trekked on our morning walk – my arms being pulled by the opposing forces that were a toddler with steering capabilities on his trike-stroller hybrid (whoever invented those things should take a long walk off a short pier), and a dog desperately clawing across the sidewalk to reach the grass.

    I got my coffee. And a bran muffin, which I shared with Theo (and Theo shared with Oliver).

    And you’re right, the bran probably didn’t help the chili situation.

    In any case, I discovered that Theo is crazy for bran muffins, and I decided to make some to freeze for hectic mornings moving forward.

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

    P.S. My mama painted me this photography background when she was visiting recently – isn’t it pretty?!


    Moist Blueberry Bran Muffins

    This recipe makes wonderful bran muffins - tender and moist muffins, studded with juicy blueberries. They make bran sexy.

    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 12
    Author Jennifer Pallian


    • 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


    1. Preheat oven to 375ºF. Prepare a 12-cup muffin tin by lining with papers or greasing well.
    2. Pour boiling water over wheat bran in a large bowl and stir until absorbed. Stir in brown sugar, vegetable oil and egg.
    3. 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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    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!


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