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Honey Blueberry Bran Muffins

These super moist, super nutritious Honey Blueberry Bran Muffins are great from breakfast to dessert. Double the recipe and freeze the extras! {Jump to Recipe}

Honey Blueberry Bran Muffins // FoodNouveau.com

I like to keep a stash of muffins in the freezer at all times. They’re the perfect snack, and they can substitute as a dessert in a snap! These Honey Blueberry Bran Muffins are my family’s new favorite mid-morning treat. Filling, extremely tender, bursting with blueberries, and just sweet enough, they’re simply irresistible. Best of all, they’re super quick to make, so you can easily add them to your baking routine.

Helpful Tips for Making Honey Blueberry Bran Muffins

  • Be aware that bran likes it hot: The secret to super moist bran muffins is combining the wheat bran with boiling water and then letting this mixture rest for a few minutes. This softens the bran and keeps the muffins moist…forever. OK, this might be an exaggeration, but these Honey Blueberry Bran Muffins stay more moist and tender over time than any other muffin recipe I’ve ever made.
  • Double that batch: In my opinion, the flavor of bran muffins improves over time. So take advantage of this by baking a double batch and freezing the muffins. You can thaw the muffins in the fridge overnight or at room temperature in less than 30 minutes.
  • Vary the berries: No blueberries? Substitute raspberries (fresh or frozen), 1 diced apple or pear, or dried fruits such as cranberries or chopped apricots. You can also replace the blueberries with nuts or even chocolate chips, if you feel like it!
  • Make them mini: These Honey Blueberry Bran Muffins are super cute and truly delightful in mini format. Kids love them! Simply line mini-muffin cups with paper cups and bake the mini-muffins for 12-14 minutes. 
  • Turn them into dessert: These Honey Blueberry Bran Muffins are so delicious you can transform them into cupcakes in a snap. Slather them with hazelnut spread or pipe a bit of your favorite vanilla buttercream on top. After your loved ones compliment you for how delicious your cupcakes are, make sure to tell them the treat they just enjoyed is actually healthy!

This recipe for Honey Blueberry Bran Muffins is: 

  • Make-Ahead Friendly: The flavor of these muffins gets even better after an overnight rest.
  • Batch-Cooking Friendly: Simply double the quantities to make a larger batch and freeze extra muffins.
  • Freezer-Friendly: Store these Honey Blueberry Bran Muffins in freezer bags or airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for 20 to 30 minutes. 
  • Family-Friendly: Kids love these muffins! Make them in mini sizes, top them with buttercream, and serve them at a birthday party. Kids will wolf them down as they would cake, but you’ll feel less guilty about the excess! 

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Honey Blueberry Bran Muffins

Prep

Cook

Total

Yield 12 muffins

These super moist, super nutritious Honey Blueberry Bran Muffins are great from breakfast to dessert. Double the recipe and freeze the extras!

MAKE-AHEAD / FREEZER-FRIENDLY / FAMILY-FRIENDLY / VEGAN OPTION

Ingredients

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with parchment paper cups.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, combine the wheat bran and boiling water. Let rest for 5 minutes. Add the brown sugar, honey, vegetable oil, egg, and vanilla extract and whisk to thoroughly combine. Add the flour mixture and use a spatula to stir until a few streaks of flour remain. Fold in the blueberries.

Divide the batter between the prepared muffin cups. Bake for 20 minutes, or until the muffins are puffed up and firm to the touch. (A toothpick inserted in the center of a muffin should come out with just a few crumbs attached to it.)

Let cool completely on a wire rack.

STORAGE: Store these honey blueberry bran muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week, or freeze for up to 1 month.

NOTE: No blueberries? Substitute raspberries (fresh or frozen), 1 diced apple or pear, or dried fruits such as cranberries or chopped apricots. You can also replace the blueberries by nuts or even chocolate chips, if you feel like it!

Recipe adapted from Foodess (Jennifer Pallian).

Courses Breakfast, Snack

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