Blueberry Bran Muffins
Start your day on a wholesome note with these irresistibly moist and fluffy Blueberry Bran Muffins! Packed with fiber-rich wheat bran and nutrient-dense whole wheat flour, these muffins strike the perfect balance between health and indulgence. Bursting with juicy blueberries and a hint of warm cinnamon, each bite offers a naturally sweet and satisfying flavor. The recipe is easy to make, requiring just 15 minutes of prep time before these golden beauties bake to perfection in under 25 minutes. Ideal as a quick breakfast, a grab-and-go snack, or even a midday energy boost, these muffins can be customized with optional chopped nuts for extra crunch. Plus, they store well in the freezer, making them a make-ahead favorite for busy mornings. Get ready to enjoy a healthful, homemade delight that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Brown sugar, packed
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line with paper muffin liners.
In a large mixing bowl, combine the wheat bran and milk. Let the mixture sit for 5-10 minutes to allow the bran to soften.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
To the bran and milk mixture, add the egg, brown sugar, vegetable oil, and vanilla extract. Mix well until fully combined.
Gradually fold the dry ingredients into the wet mixture. Stir until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the blueberries and chopped nuts (if using), ensuring they are evenly distributed.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 37.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 356.9 g | 130% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 135.0 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 610 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
