Blueberry Bran Muffins are hearty, wholesome, and delicious. This healthy recipe incorporates two cups of powerful antioxidants in the form of blueberries as well as a cup and a half of wheat bran for all the vitamin B you’ll need for the day!

Just like our favorite breakfast cookies, banana bran muffins, or raisin bran muffins, these are great for a grab-and-go snack.

Blueberry Bran Muffins broken open on a wood table

How to Make Blueberry Bran Muffins

Trade out that pre-packaged snack at the office for these flavorful muffins that will get you through the entire morning! Even better when made in fun muffin cup liners.

  1. PREP: Whisk dry ingredients (except wheat bran) in a bowl. Combine wet ingredients in a separate bowl.
  2. MIXING: Fold in the wet and dry ingredients just until combined. Overmixing can cause tough chewy muffins.
  3. BLUEBERRIES: Toss blueberries with flour and add to muffin mixture. The flour helps keep the blueberries from sinking to the bottom of the muffins.

Once the batter is prepared, evenly scoop into each muffin tin and bake until a wooden pick comes out clean. Allow to cool on a wire rack and enjoy!  For a tasty treat, serve with whipped strawberry butter!

two images showing bowls of steps for making blueberry bran muffins

These bran muffins can be made in mini-muffin cups, medium-sized cups or even those huge Texas-sized muffin cups!

Can You Freeze Them?

Sure, you can!  These blueberry bran muffins not only freeze well but will also thaw and reheat well! Make sure they are totally cooled down before placing them in a zippered bag with the date on it.

To thaw, either set out on a counter to defrost naturally or place a few of them in a microwave-safe bowl and cover with a damp paper towel. Heat a couple of minutes, the steam created from the damp paper towel will help keep the muffins soft!

Blueberry Bran Muffins in a pan

Blueberry bran muffins are the perfect snack or breakfast recipe. With the addition of blueberries (fresh or frozen), for that just barely sweet flavor, even the kids will devour them!

More Breakfast Snacks

Blueberry Bran Muffins with blueberries on a table
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Blueberry Bran Muffins

Blueberry Bran Muffins are hearty, wholesome, and packed with nutrition. Incorporating two cups blueberries as well as a cup and a half of wheat bran!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients  

  • 1 cup flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup shortening
  • ½ cup brown sugar
  • ¼ cup molasses
  • 2 eggs
  • 1 ½ cups wheat bran
  • ½ cup milk
  • ½ cup orange juice
  • 2 cups blueberries fresh or frozen
  • 1 tablespoon flour

Instructions 

  • Preheat oven to 400°F and line 12 muffin cups with papers or grease well.
  • Combine flour, baking powder, baking soda, salt, in a bowl, mix well and set aside.
  • Combine shortening and sugar with a hand mixer on medium until fluffy. Add molasses, eggs and milk. Beat until incorporated.
  • Stir in juice and bran. Add dry ingredients and mix just until moistened.
  • Toss blueberries with remaining 1 tablespoon flour and gently stir into mixture.
  • Divide over prepared pans and bake 18-20 minutes.
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Nutrition Information

Calories: 183 | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 164mg | Potassium: 327mg | Fiber: 4g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 7.6mg | Calcium: 70mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack
Cuisine American

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Recipe Adapted from Quaker Wheat Bran.

Blueberry Bran Muffins shown with a title
Blueberry Bran Muffins on a wood board cut in half shown with a title
Blueberry Bran Muffins in a pan and on a board shown with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Hi Holly,
    The blueberries at my local u-pick in the Kootenays were amazing this year. So this muffin recipe find was perfect timing. They turned out really nice. Great flavor! I added the zest of 1 lemon and that worked out as a nice addition. I dusted the blueberries with flour, but they still sunk to the bottom. Any other suggestions for fixing this problem. Just more flour? Thanks for the recipe. Melinda5 stars

    1. Hi Melinda, tossing them in flour should help prevent the berries from sinking. If you are still finding that to be a problem you can fill the muffins tins ⅓ of the way, add the blueberries, and then top with batter gently mixing them into the batter in each individual muffin cup.

  2. I tried the recipe today and I could not stop eating those muffins they were excellent. I stopped after 2 though. There is nothing I would change about the recipe at all. Thank you

    1. You could substitute butter. The texture of the muffins will change, but it’ll still be delicious. Enjoy Mary!

  3. I love this recipe! I wanted to replicate blueberry bran muffins that my grandmother used to bake when I was little and these are spot on! I was wondering, though: can you use other fruit in this recipe? Like apple, for example?5 stars

    1. Hi Kate, apples would work as a substitution but they might be a bit on the firm side since they are not as soft as berries :)

  4. Getting ready to try these. The recipe says to mix the shortening with the sugars (plural), so I am double checking to see if there is also supposed to be some white granulated sugar or if it is just the brown sugar, Thanks.