This blueberry bran muffin recipe makes the perfect muffins to bake on Sunday and store for the rest of the week. Delicious and not too sweet!
I’ve found myself baking a bit more recently, which is odd because I don’t bake often and especialy not in the summer. I’m not over here making croissants, but I have made a couple batches of easy honey butter beer bread, and have made a number of homemade pies. Mostly though, I’ve just been making my mom’s blueberry bran muffin recipe.
I’m not a huge muffin person, to be honest. I’m a savory breakfast fan, and when I do reach for sweet, I’m going for a homemade cinnamon roll or scone. But these muffins are different. They’re just the right amount of sweet, and they’ve quickly become a favorite for Paul and me. The recipe is actually a variation of a bran muffin recipe found in “The Greene Cookbook.” It’s a cookbook, probably 10 years old, made up of recipes from people of the town of Greene, IA, where my parents live, population 1,103. (Add local cookbooks to one of the things I love about small towns.)
My mom added brown sugar for a richer flavor and blueberries, and subbed margarine for real butter (thank God). The original recipe also calls for bran buds, but because I’m so inconsistent in finding them, I just use 100% all bran.
This blueberry bran muffin recipe takes a little bit longer to make than other muffin recipes (I think, again, not a huge muffin person), but as long as you plan ahead for some refrigeration and soaking time, it’s no big deal. I always make the batter on Saturday night, so that I can throw the muffins in the oven first thing Sunday morning.
- The first step is to soak half of your All Bran in boiling water. Let it sit for at least an hour, but no more than 2.
- Next you’ll cream together your butter and sugar and then add your eggs, one at a time.
- Add half of your dry ingredeints, and mix, half of your buttermilk, and mix, then repeat.
- Add all of your All Bran, both wet AND dry, and mix. At this point you can also add your blueberries, mixing in by hand, or you can wait and add them into each individual muffin before they go in the oven.
- Cover and refigerate for at least one hour. Like I said, I like to make this the day before and then my batter is ready to go in the morning.
- When the batter is done chilling, fill greased muffin tins to the top and bake at 400 for 25 minutes.
Are Bran Muffins Healthier Than Regular Muffins?
This is a common thought because they look healthier, but are they? Eh. A little. All bran is better for you than white flour, and blueberries are better than chocolate chips, but there’s still butter and buttermilk in here, so I wouldn’t exactly classify these as a health food! But that’s okay!
- 4 cups All Bran (Kelloggs) separated
- 1 cup boiling water
- 1 cup sugar
- ½ cup brown sugar
- ½ cup butter room temperature
- 2 eggs
- 2½ cups all purpose flour
- 2½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 1 cup blueberries (fresh or frozen)
- Combine 2 cups of your all bran with 1 cup of boiling water and let sit for one hour.
- Next, cream together your butter and sugar in a stand mixer (or in a large bowl with hand mixers) for a few minutes.
- Add and mix one egg at a time.
- Combine dry ingredients (flour, baking soda, and salt) in a large bowl and whisk together. Add roughly half of your dry ingredients to your batter and mix. Then add half of your buttermilk and mix. Repeat until all your dry goods and buttermilk are mixed into the batter.
- Then add your wet AND your remaining two cups of dry all bran to the batter.
- Use a wooden spoon to hand mix one cup of blueberries into your batter, cover, and refrigerate for at least one hour. (I prefer to make the batter the night before and bake the muffins in the morning!)
- When the batter is ready, preheat the oven to 400 degrees. Use two muffin tins and fill each muffin to the top.
- Bake for 25 minutes, and then allow to slightly cool.
Items I used to make today’s recipe:
Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting The Food Girl.