Blueberry bran muffins are the best kind of bran muffin I’ve ever had. Every person who’s tried these muffins says the same thing, I didn’t know bran muffins could be this good!
What comes to mind when you think of bran muffins? If you think of dense, flavorless fiber loaded hockey pucks, you’ve been doing it wrong! These Blueberry Bran muffins are full of fiber, but they are also fluffy, moist, and loaded with sweet blueberries for an easy on the go breakfast or snack!
These easy muffins start with plain old cheapo bran flakes cereal, which I love because it’s something I can keep on hand and know no one in my house will dig into before I get to it! Lol. Bran flakes are dry wheat bran that’s been mixed with malt flavoring and other wet ingredients. It’s rolled flat, baked, and then crumbled into flakes.
More muffin recipes to love:
- Banana French Toast Muffins
- Pumpkin Muffins with Chocolate Chips
- Malibu Muffins
- Peaches and Cream Muffins
- Cranberry Crumb Muffins
Baking with bran flake cereal
To use bran flakes in baked goods, you just need to manipulate the bran from flakes back into bran meal, which can be done by whizzing them in the food processor or smashing them with a rolling pin. But for this recipe we’ll let the bran soak for a few minutes in hot water and milk. I’ve got to be super honest, this step makes your bran flakes look like sludge. After step one of this recipe you’re liable to doubt this mixture can transform into beautiful muffins, but it will.
After the bran flake mixture has sat for 5 minutes, you’ll add the rest of the wet ingredients plus the brown sugar. Mix in one egg, sour cream, and ½ cup mashed banana. You might notice there’s no butter or oil in this recipe. The sour cream and banana provide all the moisture we’ll need.
Next you’ll gather up and mix your dry ingredients. You’ll need regular all purpose flour and wheat flour for these muffins along with baking powder, baking soda and salt.
Finally we’ll stir in 1 ¼ cups blueberries. You can use fresh or frozen blueberries for these muffins. If you’re using frozen blueberries, there’s no need to thaw them first. Just stir them in like you would fresh.
Divide the batter evenly into a paper lined muffin tin and fill each cup ¾ full. They’ll bake for 18-20 minutes at 375 or until they are nicely domed on top and a toothpick inserted comes out clean.
Tips for freezing muffins
If you’d like to freeze these muffins, tightly wrap each muffin in plastic cling wrap and then place in a large ziploc bag before freezing. They will stay good for up to a month in the freezer, just pull them out and let them thaw before eating or zap them for about 30 seconds in the microwave!
Got extra blueberries leftover? Try my Lemon Blueberry Bread with Buttermilk Glaze recipe next.
- 1 ¾ cup bran flakes
- ⅓ cup boiling water
- 1 cup milk
- ¾ cup brown sugar
- 1 egg
- ¼ cup sour cream
- ½ cup mashed banana
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup blueberries
- Preheat the oven to 375 degrees and prepare muffin tins with 18 paper liners.
- Add the bran flakes to a medium sized mixing bowl and pour the boiling water over the bran flakes. Stir to moisten and add the milk to the bran flakes as well. Let the mixture sit for 5 minutes to allow time for the bran cereal to soften.
- To this mixture stir in the brown sugar, egg, sour cream and mashed banana. Mix well to combine.
- Next add the all purpose flour, wheat flour, salt, baking powder, and baking soda to the mixing bowl. Very lightly stir the dry ingredients without mixing them into the wet ingredients, before combining everything together. (This saves having to use a second bowl just for the dry ingredients.)
- Fold the blueberries into the batter. If using frozen blueberries, do not thaw. Just stir them in frozen.
- Fill each cup of the muffin tin 3/4 full.
- Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. Let cool on a wire rack before eating or storing.
Freezing instructions: Tightly wrap each muffin in plastic cling wrap and then place in a large ziploc bag before freezing. They will stay good for up to a month in the freezer, just pull them out and let them thaw before eating or zap them for about 30 seconds in the microwave!
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