Blueberry Bran Muffins

Light and fluffy homemade bran muffins with a tender crumb are actually possible with this easy bran muffin recipe. Add whichever fillings you like best, we love our bran muffins filled with blueberries!

Have you heard of 6-week bran muffins? My friend Rebecca from Foodie with Family shared her recipe for 6-Week Bran Muffins last year and I made them the same day that she posted that recipe. Today I’m sharing my variation of her recipe to make just a dozen muffins. The original recipe makes 3-4 dozen muffins and the batter can be stored in the refrigerator for up to 6 weeks. It’s a brilliant recipe that I’ve made countless times.

Just in case you’re new here, Rebecca’s blog has provided endless deliciousness in our life over the past 5 years. For a peek into just a few of the ways that my family has enjoyed her recipes with my family, check out these recipes:

Filthy Burgers, Brown Sugar Butter Syrup, Salt Potatoes, Crunchy Brownie Crisps, Honey Sriracha Chicken, Crispy Rice Pancakes, Asian Pasta Salad, Dill Pickle Dip, Old Fashioned Ham Balls, Sweet and Sour Ham Ball Stir Fry, {Slow Cooker} Hot Corn and Black Bean Dip, and Korean Barbecue Sauce are some of my family’s favorite recipes that started out in Rebecca’s kitchen.

I could go on and on with more recipes from Rebecca’s site that I just haven’t had a chance to share with you here. Her pizza recipe really is The Best Pan Pizza I have ever tasted. I use her simple cast iron skillet and screaming hot oven method to make truly fantastic homemade pizza that’s better than delivery.

These Melting Sweet Potatoes have become a favorite with my extended family. Sliced into rounds, roasted until caramelized, and then topped with an amazingly simple garlic sauce, I’ve never tasted anything else like these sweet potatoes.

Last, but not least, Rebecca’s Candied Jalapenos are talked about all over the internet and they are truly jaw-droppingly delicious. My oldest son devours a jar of these jalapenos almost as soon as they are opened. They’re awesome as a snack on crackers with cream cheese, on cheeseboards, and even more amazing on burgers!

Rebecca and I share the belief that recipes are meant to be shared, altered, passed around, and remade time and time again. We have a ton of fun making each other’s recipes. The first time I made Pinch of Yum’s Creamy Cauliflower Sauce, I called her practically shouting about how amazing it is. I shared my version here and Rebecca then tried it and shared hers here. Same as with good friends, I love hearing when you’ve made a recipe and how you might have made it your own as well.

Now that I’ve tempted you with all of the deliciousness that is waiting for you over at Foodie with Family, let me tell you about these bran muffins. At first glance, you might not be enticed by these unassuming little muffins, but just hear me out. These bran muffins are so flavorful and my whole family loves them, filled with juicy blueberries and topped with a sprinkling of raw sugar for a bit of crunch. I’m enjoying the last muffin with my coffee this morning as I write this recipe to share with you.

Kitchen Tip: I use this scoop to make this recipe.

Blueberry Bran Muffins

5 from 4 votes

Light and fluffy bran muffins, filled with blueberries and topped with crunchy raw sugar.

Recipe gently adapted from Foodie with Family

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Prep Time: 10 mins

Cook Time: 16 mins

Total Time: 26 mins

Servings: 12 medium size muffins

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Ingredients 

• ▢ 1 1/3 cups all natural bran flake cereal (not all bran)
• ▢ 1 cup all-purpose flour
• ▢ 1/4 cup wheat germ
• ▢ 3/4 cup raw sugar, divided
• ▢ 1 1/2 teaspoons baking soda
• ▢ ⅛ teaspoon kosher salt
• ▢ 1 cup buttermilk *
• ▢ ¼ cup light olive oil
• ▢ 1 egg
• ▢ 1 cup fresh blueberries **

Instructions

• Preheat the oven to 400°F. Place 12 paper muffin liners in a muffin tin or lightly grease each cup if you aren't using liners.
• Place the cereal in a heavy ziploc bag and crush with the back of a measuring cup or rolling pin. Combine the crushed cereal, flour, wheat germ, ½ cup plus 2 tablespoons of sugar, baking soda, and salt in a medium-size mixing bowl. Stir to combine.
• In a large mixing bowl, whisk together the buttermilk, oil, and egg. Add the dry ingredients and stir just until combined. Fold in the blueberries. 
• Scoop the batter into each muffin cup. Sprinkle the tops of the muffins with the remaining 2 tablespoons of sugar. Bake for 16-18 minutes until puffy and slightly cracked on top. Using the toothpick test, there should be no sticky batter when tested. Let cool at least 5 minutes in the muffin tins before transferring to a wire rack. Enjoy!
  

Notes

* I use this easy buttermilk substitute.

** Frozen blueberries may be substituted, however, they are likely to turn the muffins blue. They'll still taste delicious though.

 

Nutrition

Calories: 175kcal · Carbohydrates: 28g · Protein: 3g · Fat: 5g · Saturated Fat: 1g · Cholesterol: 15mg · Sodium: 214mg · Potassium: 102mg · Fiber: 1g · Sugar: 15g · Vitamin A: 170IU · Vitamin C: 1.2mg · Calcium: 32mg · Iron: 2mg

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