Blueberry Bran Muffin Recipe – Start Your Mornings Off Right! Image 1
Breakfast, Food, Live, Whole Grains

Blueberry Bran Muffin Recipe – Start Your Mornings Off Right!

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Muffins are not always the healthiest breakfast item because many recipes are just a cupcake in disguise.  Muffins tend to be loaded with sugar and white flour with a little fruit and often taste just like a dessert.  These Blueberry Bran Muffins are different.

The bran makes them more dense than a traditional muffins and the brown sugar and honey offer just a hint of sweetness along with the blueberries.  I think they are delicious and I hope you will too!





1 cup all purpose flour

1/2 cup whole wheat white flour

1 cup wheat bran, at health food stores or online

2 tablespoons dry milk powder

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup dark brown sugar

1/4 cup honey

2 tablespoons molasses

1/4 cup vegetable oil, I prefer sunflower

1 egg

1/3 cup Greek yogurt or sour cream, any variety

1/2 pint fresh blueberries, frozen can be used if thawed first

Makes 9 muffins – you can double recipe

To Prepare:

1.  Preheat the oven to 350 degrees.  Spray your muffin pan with cooking spray or butter with a brush.  In a stand mixer, combine the honey, molasses, oil and egg and beat on medium for 2 minutes.

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2.  Add in the brown sugar and continue to beat for 1 minute.

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3.  In a separate bowl, combine the flours, bran, milk powder, baking soda, baking powder and salt.  Whisk to remove any lumps.

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4.  Add the dry ingredients to the wet ingredients and beat on low until just combined, about 1 minute.  Spoon in the yogurt and beat on low until combined, 30 seconds.  Do not over mix!

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5.  Remove the bowl from the mixer and stir the blueberries in by hand.

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6.  With an ice cream scoop, dollop the dough into 9 equal muffin cups.  If you want to double the recipe you can.

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7.  Place the muffin tin in the oven to bake for 18-22 minutes or until they are slightly golden brown.

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8.  Remove the muffins from the oven and let them cool for 10 minutes.

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9.  Loosen the muffins around the edges with a butter knife and pop them out of the tin onto a rack or board to cool until room temperature.  Serve plain or with your favorite butter or jam.  Enjoy!

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