If you’re looking for a muffin that’s both healthy and genuinely delicious, these blueberry bran muffins are it. They’re moist (never dry!), subtly sweet, and bursting with juicy blueberries in every bite. With the wholesome goodness of wheat bran, Greek yogurt, and just the right amount of brown sugar, these high-fibre muffins strike that perfect balance between healthy and comforting.
I love making a batch at the beginning of the week and freezing a few for later. They are healthy and antioxidant-rich, making them a great way to start my morning or a healthy snack later in the day. Try them along with a cup of Earl Grey or Chai tea.
Whether you enjoy them warm with a bit of butter or grab one on your way out the door, they’re a simple way to make your morning feel a little more put together.
Why You’ll Love This Blueberry Bran Muffin Recipe
Healthy and filling – Thanks to wheat bran and yogurt
Naturally sweetened – With brown sugar and ripe blueberries
Freezer-friendly – Make ahead and enjoy anytime
Perfect texture – Moist, soft crumb with a hearty bite
Ingredients
1 cup wheat bran
1 cup buttermilk or plain Greek yogurt (thinned with a bit of milk if too thick)
1 large egg
⅓ cup light brown sugar, packed
¼ cup neutral oil (like canola or avocado oil)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon (optional)
¼ teaspoon salt
1 cup fresh or frozen blueberries (tossed with 1 tsp flour to prevent sinking)
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, stir the wheat bran into the buttermilk (or thinned yogurt). Let it sit for 5–10 minutes to soften.
To the bran mixture, add the egg, brown sugar, oil, and vanilla. Whisk until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Add to the wet ingredients and stir gently just until combined.
Fold in blueberries carefully. Don’t overmix.
Divide batter into 10–12 muffin cups. Bake for 16–20 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Serving Tips
Slather with a bit of butter or almond butter
Pair with a cup of tea or coffee for a nourishing breakfast
Crumble one over Greek yogurt and drizzle with honey
Storage Tips
Room temp: Store in an airtight container for 2–3 days
Fridge: Keep for up to a week
Freezer: Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven
Blueberry Bran Muffins
A high-fibre muffin recipe packed with blueberries and bran, perfect for meal prep and busy mornings!
Ingredients
- 1 cup wheat bran
- 1 cup buttermilk or plain Greek yogurt (thinned with a bit of milk if too thick)
- 1 large egg
- ⅓ cup light brown sugar, packed
- ¼ cup neutral oil (like canola or avocado oil)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries (tossed with 1 tsp flour to prevent sinking)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, stir the wheat bran into the buttermilk (or thinned yogurt). Let it sit for 5–10 minutes to soften.
- To the bran mixture, add the egg, brown sugar, oil, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Add to the wet ingredients and stir gently just until combined.
- Fold in blueberries carefully. Don’t overmix.
- Divide batter into 10–12 muffin cups. Bake for 16–20 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 139Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 17mgSodium 241mgCarbohydrates 19gFiber 3gSugar 8gProtein 5g