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A freshly baked blueberry bran muffin cut in half on a wooden board, with more muffins cooling on a rack in the background.

Blueberry Bran Muffins (With Molasses)

Chef Markus Mueller
Fast and easy to make, these moist blueberry bran muffins get their hearty flavor from bran flakes, whole wheat flour and molasses. Perfect for a quick breakfast or mid-morning snack.
4.63 from 8 votes
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Canadian
Servings 12 muffins
Calories 151 kcal

Equipment

stainless steel mixing bowl with flour
mixing bowl
Classic Utility Whisk, 10.5 Inch, Black
whisk
Paper Cupcake/muffin cups Liners
12 Paper Cupcake Liners
Non-Stick Cupcake Pan, 12-Cup Muffin Tin
muffin pan

Ingredients
 
 

  • ⅔ cup all-purpose flour
  • ½ cup whole wheat flour (If you don't have whole wheat flour, use all-purpose flour here as well.)
  • ½ cup bran flakes (crushed)
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 egg
  • ⅓ cup molasses
  • ¼ cup melted butter
  • ¾ cup milk
  • ½ cup frozen blueberries (no need to thaw them)

Instructions
 

  • Preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin.
    Gray 12-cup muffin baking tray being lined up with paper cups.
  • Melt the butter in a small saucepan over low heat.
  • Save 2 tablespoons of the all-purpose flour for the blueberries. Stir the remaining flours, bran flakes, baking soda, baking powder, cinnamon, salt, and sugar together in a large bowl.
    Blueberry bran muffins dry ingredients in a stainless steel bowl, before mixing.
  • In a separate bowl, whisk the egg, then stir in the milk, molasses, and melted butter.
    Wet ingredients for Blueberry bran muffins recipe in a stainless steel bowl with a whisk, before mixing.
  • Pour the wet ingredients into the dry and stir until just combined. Toss the frozen blueberries with the reserved 2 tablespoons of flour, then fold them in.
    Flour coated blueberries being folded into the blueberry bran muffins batter
  • Fill the muffin cups and bake for 15 to 20 minutes, until slightly golden brown.
    Blueberry bran muffin batter being portioned into a lined muffin tin with ice cream scoop
  • Take the blueberry bran muffins from the oven, and cool them on a wire rack to prevent them from going soggy. Enjoy!
    A freshly baked blueberry bran muffin cut in half on a wooden board, with more muffins cooling on a rack in the background.

Video

Notes

  • Frozen blueberries go straight into the batter, no thawing needed. Tossing them in 2 tablespoons of flour first absorbs surface moisture and slows color bleeding. Fresh berries work too; check them at 15 minutes.
  • Stir only until the flour disappears for tender muffins.
  • Store in the fridge for about 1 week, or freeze individually wrapped for up to 3 months.
For detailed instructions, flavor variations, and serving suggestions, see the full article above at https://www.earthfoodandfire.com/blueberry-bran-muffins

Nutrition

Calories: 151kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 171mgPotassium: 217mgFiber: 1gSugar: 14gVitamin A: 219IUVitamin C: 1mgCalcium: 59mgIron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword blueberry bran muffins, blueberry bran muffins recipe, blueberry bran muffins with molasses
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