Homemade blueberry bran muffins recipe is here. Simple ingredients to make a healthy muffin for breakfast or dessert with oat bran.
Ready to bake with the fresh fruit you just bought or picked? Try our blueberry bran muffins. With wheat germ and oat bran they’re healthier than other options and delicious. Just one of the best muffin recipes on The Typical Mom blog. (affiliate links present)
Blueberry Oat Bran Muffins
We typically use our easy muffin recipe to start with and add different add ins from there. This time the goal was to create a healthy muffin though with added fiber and nutrients….but still delicious.
You can make these regular sized like you see here or this is how long to bake mini muffins. Those are fun for on the go snacks and/or for little hands to hold better.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
Healthy Bran Muffin Recipe
Of course you could create all sorts of variations on this one. Love blackberries more than fresh blueberries? By all means use those, just ensure they’re nice and firm.
If not when you fold the fruit in they may fall apart and chunks are better to maintain the juiciness. In Idaho we often times make homemade huckleberry muffins. If you have access to this unique fruit I’d recommend making a batch with these as well.
The basic oat bran muffin batter would remain the same with your choice of ingredients to add in at the very end.
Bran and Fruit Muffins
Here are the ingredients we used in this go around. Want to double this recipe, no problem. I do this quite often. Since I already have everything out it is simple to make twice as much, allow half to come to room temperature and then freeze muffins in gallon freezer bags.
Then you can take one or the whole bag out and enjoy them the next week, or even month later!
- Muffin pan and large bowl
- Wheat germ
- Oat bran, some have used a food processor to grind bran flakes to use instead
- All purpose flour should be measured properly or baked goods come out too dense.
- Milk and egg
- White and brown sugar
- Shortening and baking powder
Then you’ll choose the add ins and fold those in at the very end.
Moist Bran Muffins
You could use frozen blueberries if that is all you had. I think there is definitely a difference though because when you defrost from frozen the juice doesn’t stay inside as well and will leak out.
You’ll need to drain them before adding or the added liquid will change the texture of the muffin. Fresh is always best so I typically choose the berries that are in season for the best results.
It may not be what you expected. Bran is probably thought of as healthy. Depending on what you use to keep them moist that may not be the case. Apricot date would top the list followed by zucchini.
Are Bran Muffins Fattening?
I wouldn’t say that but with everything else you should enjoy in moderation. There is a bit of shortening in these to help everything bind together so that will add a bit of fat.
Oat Bran Muffin Recipe
You could spray muffin cups with non stick spray but I really prefer using paper liners instead. Avoids anything sticking and you can just grab one right off the wire racks when slightly cooled.
Time needed: 18 minutes.
Blueberry Bran Muffins
Preheat oven to 400 F. Mix dry ingredients, flour, baking powder, oat bran, wheat germ in one bowl. In a different bowl combine both sugars, shortening and water, blend until fluffy.
Place liners into muffin tin. Spoon 1 tsp of fluffy sugar mixture in the middle of each one. This will make a total of 18 muffins.
In another bowl whisk together egg, molasses, melted butter and milk.
Slowly incorporate your dry ingredients into your egg mixture until well blended together. Gently stir or fold in 3/4 of your berries into the batter.
Fill muffin cups 3/4 of the way full. Sprinkle 1/2 cup of residual fresh berries on top. Gntly press down so they don’t fall off.
Now bake at 400 F for 18-20 minutes or just long enough where they spring back when touched lightly in the center or toothpick comes out mostly clean with crumbs attached.
Immediately remove from baking pan and set on cooling rack so they don’t continue baking and get dried out.
Looking for more easy muffin recipe ideas? Of course you are, these are a few you should try next;
- This is an easy homemade blueberry muffin recipe.
- Zucchini blueberry muffins incorporate vegetables and fruit into each bite!!
- These 2 ingredient blueberry dump cake cupcakes are SO good, or make a blueberry muffin in a mug that serves just one.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Blueberry Bran Muffins
- Preheat oven to 400 F. Mix dry ingredients, flour, baking powder, oat bran, wheat germ in one bowl. In a different bowl combine both sugars, shortening and water, blend until fluffy.
- Place muffin liners into muffin pan. Spoon 1 tsp of fluffy sugar mixture in the middle of each one. This will make a total of 18 muffins.
- In another bowl mix together egg, molasses, melted butter and milk.
- Slowly incorporate your dry ingredients into your egg mixture until well blended together. Gently fold in 3/4 of your berries into the batter.
- Fill muffin cups 3/4 of the way full. Sprinkle fresh berries on top and gently press down so they don't fall off.
- Bake at 400 F for 18-20 minutes or just long enough where toothpick comes out mostly clean with crumbs attached.
- Immediately remove from baking pan and set on cooling rack so they don't continue baking and get dried out.