Healthy Blueberry Bran Muffins

Servings: 12-14 muffins serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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These blueberry bran muffins are light-textured and moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

You can never have too many recipes for blueberry muffins, and blueberry bran muffins are especially appealing. They have a wholesome flavour that can’t be matched and never taste like a piece of cake, which is sometimes the case with regular blueberry muffins.

These blueberry bran muffins are light-textured and moist. They’re made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

This is the kind of muffin that works for breakfast, for school lunches and for an after school snack.

I came across the recipe one sleepy holiday evening at my sister’s. I was flipping through her new cookbook, Make it Ahead by Ina Garten. There were loads of great looking recipes in the book but the one that really caught my eye was for these blueberry bran muffins. All of our family feasts over the holidays got me thinking about simple food and wholesome snacks and this recipe fit the bill.

And it has come in handy this week, getting us through the first Monday in January and the whole sleepy week. (Getting back into the swing of things has been a little painful, for everyone in my household). Thankfully this is the kind of muffin that works for breakfast, for school lunches and for an afterschool snack.

I didn’t bother to freeze them so the batch lasted four days on the counter before they were all gone, and the final muffin still tasted great.

I love to eat them plain or with a little peanut butter but my daughter prefers them with a heaping spoonful of strawberry jam.

Blueberry bran muffins are light-textured and moist. They're made with a generous amount of bakers bran (natural wheat bran) which is the key to their lofty texture. Blueberries and molasses keep them extra moist.

Blueberry Bran Muffin Recipe

Adapted from Ina Garten the Barefoot Contessa

Makes 12-14 muffins

Ingredients:

  • 1 cup flour
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¾ cup plus 2 Tbsp. plain yogurt
  • 1/2 cup grapeseed oil (or vegetable oil)
  • ½ cup sugar
  • 6 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 2 ½ cups wheat bran
  • 1½ cups blueberries

Instructions:

  1. Preheat the oven to 350F and prepare muffin pan.
  2. In a large bowl whisk together the flour with the salt, baking powder, baking soda and cinnamon.
  3. In a medium bowl whisk the yogurt with the oil, sugar, molasses and honey.
  4. Whisk in the eggs and vanilla.
  5. Stir the wet ingredients into the dry and mix gently until almost combined.
  6. Stir in the wheat bran in two additions.
  7. Stir in the blueberries and mix until evenly distributed.
  8. Spoon into prepared muffin pan and bake for 25-30 minutes if using fresh berries. Bake for 30-35 minutes if using frozen blueberries.

 

Nutritional info: Per muffin.

  • Calories: 205
  • Fat: 9.3 g
  • Saturated Fat: 1.1 g
  • Cholesterol: 27.5 mg
  • Sodium: 70.3 mg
  • Carbs: 31.3 g
  • Sugar: 15.3
  • Fibre: 5.1 g
  • Protein: 3.7 g

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10 thoughts on “Healthy Blueberry Bran Muffins

  1. Julie says:

    Can you use All Bran cereal in these instead of the wheat bran?

    1. Hi Julie, All Bran cereal would make these muffins much too dense since it’s so heavy whereas wheat bran is very light. There are lots of recipes for All Bran cereal muffins on the Internet though is you wanted to do a quick search.

  2. Gerri says:

    Hi can I sub buttermilk for the yogurt ? Would I still use 3/4 c?

    1. Hi Gerri, Yes, I would use the same amount. Enjoy.

  3. Dian says:

    Just took the muffins from this recipe out of the oven. They look exactly the same as when spooned into the pans.
    Please check the recipe. It is missing something. Perhaps oil or needs more levenng agent such as baking powder or soda. Definitely a waste time as the flavour is not good either. I followed the recipe to the letter!

    1. Hi Dian, I’m so sorry. I just checked the original recipe and I have missed oil in the ingredient list. I’ll update the recipe immediately and will be in touch via email.

  4. Mallory Brisson says:

    The consistency was nice, and I liked the flavor of the molasses, but these were way too sweet!

    1. Hi Mallory, If you like the flavour you could always reduce the sugar by half (or more).

  5. Barbara says:

    Was looking for a way to use up blueberries and came across this tried and true recipe from way back. Just as I remembered ..still tastes great and good for you!

    1. Bridget Oland says:

      Hi Barbara, I agree, it’s a wonderful recipe.

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