The Very Best Blueberry Bran Muffins
Start your morning on a wholesome and flavorful note with The Very Best Blueberry Bran Muffins, a perfect blend of health and indulgence in every bite. Made with fiber-rich wheat bran and juicy bursts of fresh or frozen blueberries, these muffins strike the perfect balance between nutrition and sweetness. A splash of buttermilk keeps them tender and moist, while warm cinnamon and vanilla infuse each bite with comforting aromas. Topped with a sprinkle of optional sugar for a light crunch, they’re the ultimate breakfast or snack-time treat. Ready in just 35 minutes and easily stored for meal prep, this recipe is ideal for busy mornings or relaxing brunches. Plus, these muffins are freezer-friendly, making them a convenient go-to for a quick, satisfying bite anytime.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Buttermilk
- 1.25 cups All-purpose flour
- 0.75 cups Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 large Egg
- 0.25 cups Canola oil
- 1 teaspoons Vanilla extract
- 1.25 cups Fresh or frozen blueberries
- 1 tablespoon Granulated sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, combine the wheat bran and buttermilk. Let it sit for 5 minutes to allow the bran to soften.
In a separate medium-sized bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
To the bran-buttermilk mixture, add the egg, canola oil, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full. If desired, sprinkle a little granulated sugar on top of each muffin for a sweet crunch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer 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 1 month.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 149.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1930 mg | 41% | |
*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.
