Blueberry Bran Muffins

Simple, and delicious these blueberry bran muffins are perfect for a quick breakfast when in a hurry. Inspired by the traditional raisin bran flavor combo, these blueberry bran muffins are just perfect, when warmed and served with butter and a drizzle of honey.

One of my favorite muffin recipes, these bran muffins where inspired by my daughter who LOVES blueberry muffins. She even helps out with the baking, dropping all the ingredients into the mixing bowl for me, and then scooping the finished batter into the individual muffin cups. The best part, making these muffins creates minimal mess, and are easily made in about half an hour!

This post contains affiliate links for which I may be compensated if a purchase is made through the links provided. For more information please read my affiliate disclosure.

Are Bran Muffins Healthy?

While some people argue that bran muffins are ‘healthy’, I would be cautious of labeling them that. While definitely better for you then a fast food breakfast, bran muffins do contain quite a bit of sugar, fat, and carbs. Bran muffins are definitely not a bad option though, and are a fantastic way of adding fiber, vitamins(vitamin B6), and minerals( such as iron and magnesium) to your daily diet.

That said, if you are already eating a varied, and well balanced diet full of fresh veggies and other ‘healthy foods’, eating a bran muffin, or scone for breakfast won’t hurt! Just don’t eat the whole batch at once. You can easily freeze these blueberry bran muffins, making them ideal as a meal prep item.

Blueberry Bran Muffins

This recipe makes about 12 large blueberry bran muffins. If you plan on freezing some, feel free to double up the recipe to bake a bigger batch!

You’ll need:

• 1/4 cup melted butter
• 2/3 cup all purpose flour
• 1/2 cup whole wheat flour (if you don’t have whole wheat, just use all purpose here)
• 1/2 cup bran flakes
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 cup sugar
• 1/3 cups molasses
• 1 egg
• 3/4 cup milk
• 1/2 cup frozen blueberries

Can I Make These Muffins Without Molasses?

Of course! Simply substitute the molasses for 1/4 brown sugar, or regular white sugar. Alternatively you can substitute the molasses for 1/3 cup of honey or maple syrup.

Instructions

1. Pre-heat your oven to 400F and grease a muffin tin or line it with paper cups. I use the muffin liners from Paper Chef (affiliate link) and just buy them on Amazon every so often!
2. Place the butter in a small sauce pan over low heat to melt as you mix the dry ingredients. The butter only needs to be melted, and doesn’t need to be super hot.
3. Mix the flour, bran, baking soda, baking powder, sugar, and cinnamon in a bowl.
4. In a separate bowl, lightly whisk the egg, and then add the milk, molasses, and melted butter. Stir well to evenly mix all the liquids.
5. Add the milk and molasses mixture to the dry ingredients, and stir with a wooden spoon(any spoon will do), until just combined. The batter should not be over mixed!
6. Spoon the muffin batter into the pre-greased or lined muffin tins, and immediately bake for 15 to 20 minutes or until the tops are slightly golden brown.
7. Take the blueberry bran muffins from the oven, and cool them on a wire rack to prevent them from going soggy. Enjoy!

Once cooled, I suggest storing the muffins in an airtight container in the fridge. This locks in the moisture, and prevents them from spoiling. Refrigerated, the muffins should last at least a week. If you made a double batch, Individually wrap the muffins, and freeze them in a freezer bag! Completely thaw them before warming in a toaster oven or microwave, and serving with butter.

Have you made these blueberry bran muffins?? Comment & Rate them below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire . For more from scratch recipes follow me on Instagram & Pinterest

Blueberry Bran Muffins

Chef Markus Mueller

Fast and easy to make, these moist blueberry bran muffins are perfect for a quick breakfast or mid morning snack. A great recipe the whole family will love.

5 from 3 votes

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 mins

Cook Time 17 mins

Total Time 27 mins

Course Baked Good

Cuisine Canadian

Servings 12 muffins

Calories 1701.7 kcal

Ingredients

  

• 1/4 cup melted butter
• 2/3 cup all purpose flour
• 1/2 cup whole wheat flour (you may substitute any flour here)
• 1/2 cup bran flakes crushed into little pieces
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 cup sugar
• 1/3 cups molasses
• 1 egg
• 3/4 cup milk
• 1/2 cup frozen blueberries

Instructions

 

• Pre-heat your oven to 400F and grease a muffin tin or line it with paper cups.
• Place the butter in a small sauce pan over low heat to melt as you mix the dry ingredients. The butter only needs to be melted, and doesn't need to be super hot.
• Mix the flour, bran, baking soda, baking powder, sugar, and cinnamon in a bowl.
• In a separate bowl, lightly whisk the egg, and then add the milk, molasses, and melted butter. Stir well to evenly mix all the liquids.
• Add the milk and molasses mixture to the dry ingredients, and stir with a wooden spoon(any spoon will do), until just combined. The batter should not be over mixed!
• Spoon the muffin batter into the pre-greased or lined muffin tins, and immediately bake for 15 to 20 minutes or until the tops are slightly golden brown.
• Take the blueberry bran muffins from the oven, and cool them on a wire rack to prevent them from going soggy.

Video

Notes

• Lightly toss the frozen blueberries in flour before folding into the muffin batter. This helps prevent them from sinking to the bottom, and bleeding into the dough as much.

Keyword blueberry bran muffins with molasses