Blueberry Bran Muffins
The ultimate comfort food, Blueberry Bran Muffins are moist, fluffy, and bursting with flavor. Packed with wholesome ingredients, these muffins are perfect for breakfast or a snack. Easy to make, they satisfy your cravings and keep you energized. Bake a batch tonight for a delicious treat!
Equipment
- Muffin Pan
- Mixing Bowl
- Storage Containers
Ingredients
- 1½ cups whole wheat flour
- 1 cup wheat bran look for it near oats in the supermarket
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- ½ cup unsalted butter melted and cooled slightly
- ½ cup honey or maple syrup
- ½ cup applesauce
- 2 eggs eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat your oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
- Add the whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine gently.
- Add the milk, eggs, butter, honey, applesauce, and vanilla extract. Whisk gently to combine.
- Stir in the blueberries. Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
- Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean.
- Transfer muffins to a wire rack to cool slightly and serve warm.
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days.
- Freezing: Freeze cooled muffins in a freezer bag for up to 6 months.
- Mini Muffins: Follow the recipe and reduce the baking time to 10 minutes.
- Dairy-free: Use melted coconut oil and nondairy milk instead of butter and milk.
- Egg-free: Omit the eggs and increase the baking soda to 1 teaspoon, adding ½ cup more milk.
- Wheat Bran: Look for it near oatmeal in the cereal aisle.