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Blueberry Bran Muffins Recipe

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4.4 from 11 reviews

These Blueberry Bran Muffins are a wholesome and flavorful treat, packed with fiber from wheat bran and bursting with fresh blueberries. Made with wholesome ingredients like whole wheat flour, shredded coconut, and walnuts, these muffins are naturally sweetened with honey and applesauce for a nutritious breakfast or snack option.

Ingredients

Dry Ingredients

  • 1 cup wheat bran
  • 1½ cups white whole wheat flour
  • ⅓ cup sweetened shredded coconut
  • ¼ cup walnuts, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients

  • 1 cup unsweetened vanilla almond milk (or fat-free milk)
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened applesauce
  • 2 tbsp coconut oil (or oil of your choice)
  • 2 large eggs, beaten

Fruit

  • 12 ounces fresh blueberries

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a muffin tin with 16 paper liners and lightly spray each with oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the wheat bran, white whole wheat flour, baking powder, and baking soda. Stir in the chopped walnuts and shredded coconut evenly through the mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened vanilla almond milk, honey, vanilla extract, unsweetened applesauce, coconut oil, and beaten eggs until smooth and well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir just until moistened. Be careful not to overmix, as this can make the muffins tough.
  5. Fold in Blueberries: Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them.
  6. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin tin, filling each cup evenly. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • You can substitute the oil with melted butter or another neutral oil if preferred.
  • For a gluten-free version, substitute the wheat flour with a gluten-free all-purpose flour blend that measures equally.
  • Use frozen blueberries if fresh are not available, just do not thaw before adding to the batter to reduce color bleeding.
  • To make these muffins vegan, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set to gel) and ensure your sweetened shredded coconut and honey alternatives are vegan-friendly.
  • Do not overmix the batter to keep the muffins light and tender.

Find it online: https://recipefeastful.com/blueberry-bran-muffins-recipe/