Bran Blueberry Muffins
Moist, wholesome bran blueberry muffins with a touch of honey and blueberries, perfect for breakfast or snacks, offering a hearty and slightly sweet flavor profile.
Ingredients
Instructions
- In a large bowl, combine bran cereal, buttermilk, honey, and oil, then add beaten eggs.
- Let stand for 10 minutes.
- In a second bowl, combine flour, oat or wheat bran, baking powder, soda, and salt.
- Add the dry ingredients to the cereal mixture; stir just until moistened.
- Gently fold in blueberries.
- Spoon batter into muffin tins sprayed with vegetable cooking spray.
- Bake for 25 minutes in a 400°F oven or until a wooden pick comes out clean.
- Cool in the pan for a few minutes, then remove from pan onto a rack to cool.
Tips & Substitutions
For added moisture, consider substituting half of the all-purpose flour with whole wheat flour. You can also use maple syrup instead of honey for a different flavor profile. If you have leftover muffins, try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note. This recipe is versatile, and you can easily swap blueberries for other berries or even chopped apples for a seasonal twist.
Serving Suggestions
These Bran Blueberry Muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or cream cheese for extra richness. They also pair beautifully with a cup of coffee or tea. For a heartier meal, consider serving alongside scrambled eggs or yogurt. Browse more American recipes for additional breakfast ideas.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Blueberry Muffins contains roughly 182 calories, with 5g protein, 36g carbohydrates, and 3g fat. It is a good source of iron (17% of the Daily Value) and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just fold them into the batter while frozen to prevent them from sinking. However, be aware that they may release more moisture, which could slightly alter the texture of the muffins.
Is it possible to make these muffins vegan?
Absolutely! Substitute the eggs with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg) and use a plant-based milk instead of buttermilk. You can also use coconut oil or another vegetable oil as a substitute for regular oil.
How can I make these muffins less sweet?
To reduce the sweetness, simply decrease the amount of honey to 1/4 cup or adjust according to your taste preference. You can also omit any additional sweet toppings or serve them with less sweet accompaniments like plain yogurt.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).