blueberry bran muffins

These delicious one-bowl, no-mixer Blueberry Bran Muffins are high-fiber, super moist, studded with juicy blueberries and lower in refined sugar than most muffins!

Honey-Glazed Blueberry Bran Muffins

mild-flavored oil (sunflower, safflower, avocado, canola, vegetable etc.)

brown sugar

eggs

molasses

buttermilk

vanilla extract

wheat bran

whole wheat flour

baking powder

baking soda

salt

all-purpose flour

blueberries

butter

honey

Preheat oven to 400 degrees. Spray a 12-cup muffin tin generously with non-stick spray, taking care to spray the areas around the top of each cup as well, so when the muffins rise up, they won’t stick to the pan

Whisk together oil, sugar and eggs in medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.

Sprinkle baking powder, baking soda and salt over the top of the egg mixture and stir to combine.

Add the flour and wheat bran and stir just until the dry ingredients are incorporated, don’t over mix.

Fold in the blueberries. Don’t stir too much or you’ll have swirls of blue rather than distinct blueberries.

Scoop the batter into the prepared muffin tin cups, filling almost to the top. Sprinkle a few extra blueberries over the top of each and press them just slightly into the batter.

Bake for 5 minutes, then reduce the heat to 375˚F and bake for another 10-15 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.

Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

For the muffins:

While the muffins are cooling, combine butter and honey in a small microwave-safe bowl. Microwave on high power for 30-40 seconds until the butter is melted. Stir until nice and smooth.

Brush the butter mixture lightly over the tops and sides of the warm muffins.

For the honey glaze:

Simple &amp; delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 152 calories each, whole grain, oil &amp; refined-sugar free. Perfect for breakfast, snacks &amp; lunch boxes!

Vegan Blueberry Bran Muffins

(230 grams) spelt flour (,

(50 grams) rolled or old fashioned oats

(90 grams) coconut sugar (,

flax seed

baking soda (, (bicarb in the UK))

sea salt

+ 1 tablespoon (315 ml) non-dairy milk

½ cup (125 grams) unsweetened applesauce

apple cider vinegar (, or lemon juice)

(150 grams) fresh or frozen blueberries (, (don't defrost if frozen))

Preheat oven to 400°F and line a 12 hole muffin pan with muffin liners.

To a large bowl add the flour, wheat bran, oats, sugar, flax, baking powder, baking soda, and salt. Whisk/mix together to combine.

Make a well in the centre and add the milk, applesauce and vinegar. Mix together to form a thick batter.

Add the blueberries and stir until evenly distributed.

Spoon evenly between the muffin liners and bake for around 18 to 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.

Remove from the oven, leave in the pan for 10 minutes, then remove and finish cooling on a wire rack.

Yummy go to recipe. I don't even mention to my non-vegan friends and family that it is vegan.

Love this recipe. Super moist, delicious and healthy. I can’t wait to make again and experiment with some of your variety of ideas for these. I used mashed banana this time and want to try with applesauce too.I used a combo of spelt and soy flours. Threw in some chia seeds too. Used both fresh blueberries and chopped strawberries. In the meantime, I put some in the freezer to enjoy on an early morning flight with family in a couple weeks. Thank you!

I’ve made this recipe multiple times as well as the carrot version. As someone looking to increase my fibre intake and who loves a quick breakfast option, these are perfect! Simple to throw together and freeze well. Trying a blueberry/raspberry mix today! Thanks so much for the recipe and be precise with your dry measurements ;) cheers!

I just made the blueberry bran muffins and they were perfect tasted delicious and were fat free and fit all my requirements. Great recipe. Bea

Made these muffins today, they were so delicious.  Made them precisely as per recipe.  I used lemon juice and decided to add the zest of one small lemon which gave a subtle hint of lemon.  They are perfect. Thanks Mel for another great recipe!

Ok, not too bad. I followed the recipe to a T, weighing out each ingredient. I wish the muffins were a little more moist but they were still delicious.

Love these muffins! I’ve been making them for years and felt it time I left a review. They are so fluffy and flavorful and healthy too. I always have a batch in the freezer for packed lunches and snacks.

I made these exactly as per the ingredients and instructions. No doubt they are healthy, but sorry they were awful--I put them in the freezer and fed them to squarrels over a few months.

Followed the recipe but  used only 70gms coconut sugar and no blueberries just to see how they were on their own.  Perfect!!!  Absolutely !!!!!
A great addition to a WFPB menu!

Just made these for the first time today. They were perfect. I didn’t use
A digital scale. Will definitely make them again.

I love this recipe.  I use sprouted wheat flour, maple syrup instead of sugar, and oat milk….turns out great every time!

I made these today with Truvia and grounded my own oat flour. The texture was perfect!!! I also used mixed berries vs just blu. Great recipe - thank you!!!

Top 2 blueberry bran muffins recipes from across the web

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Honey-Glazed Blueberry Bran Muffins

Vegan Blueberry Bran Muffins

Top 2 blueberry bran muffins recipes from across the web

The most viewed blueberry bran muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey-Glazed Blueberry Bran Muffins

Vegan Blueberry Bran Muffins

The most viewed blueberry bran muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine