Imagine starting your day with a delicious and wholesome treat—Blueberry Bran Honey Wheat Muffins. These muffins are the perfect blend of nutritious and tasty, making them an ideal breakfast or snack option.
The muffins are moist and slightly dense, thanks to the bran and whole wheat flour, which gives them a hearty texture. Each bite is bursting with juicy blueberries, adding a sweet and tangy flavor that go perfectly with the earthy notes of the wheat and bran.
Blueberry Bran Wheat Muffins are perfect for a quick breakfast on the go, a midday snack, or even a healthier dessert option. Pair them with a cup of coffee or tea, and you've got a satisfying and nutritious treat to enjoy any time of the day.
We would love to hear from you about this recipe, in the comments below!
Try some of our other favorites: Sausage Biscuits and Gravy Casserole, Banana Muffins with Streusel Topping, Bakery Style Chocolate Chip Muffins, or Easy Breakfast Quiche.
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Ingredients for Blueberry Bran Muffins
- honey or maple syrup
- whole wheat flour
- wheat bran
- baking powder
- baking soda
- salt
- ground cinnamon
- egg
- milk
- vanilla extract
- applesauce
- Greek yogurt or coconut oil
- blueberries or raisins
FAQs
Yes, these muffins freeze well. Place them in an airtight container or a resealable plastic bag and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick snack.
Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning blue.
These muffins are delicious on their own or served with: a spread of butter, cream cheese, or nut butter. A side of yogurt and fresh fruit or a cup of coffee or tea for a complete breakfast or snack.
Top Tips
- Mix the batter until the ingredients are just combined. Overmixing can lead to tough, dense muffins.
- Add a handful of chia seeds, flaxseeds, or chopped nuts for extra nutrition.
- Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Stir in a small amount of orange or lemon zest into the batter for a citrusy twist.
- When the muffins come out of the oven, cool 5-10 minutes in the pan, then remove them. Don't wait too long or the bottoms may become soggy.
How to make Wheat Bran Muffins with Blueberries
- Preheat your oven to 425°F. Line a muffin tin with paper liners or with nonstick spray.
- In a large bowl, combine the wheat bran, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the honey, egg, milk, applesauce, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 5 minutes at 425°F.
- Lower the temperature to 350°F and continue baking for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Blueberry Bran Honey Wheat Muffins
Ingredients
- 1 ½ cups whole wheat flour
- 1 cup wheat bran
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup applesauce
- ⅓ cup Greek yogurt or melted coconut oil
- 1 cup blueberries or raisins
Instructions
- Preheat your oven to 425°F. Line a muffin tin with paper liners or with nonstick spray.
- In a large bowl, combine the wheat bran, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the honey, egg, milk, applesauce, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be lumpy.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 5 minutes at 425°F.
- Lower the temperature to 350°F and continue baking for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
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