These super moist, nutritious Honey Blueberry Bran Muffins work for breakfast, snack, or dessert. Make a double batch and freeze the extras for quick treats later.
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I always keep a stash of muffins in the freezer—they’re convenient, portable, and make a speedy dessert when needed. These Honey Blueberry Bran Muffins are tender, filling, and studded with juicy berries. They’re sweetened with honey and brown sugar for a gentle, well-balanced sweetness, and the method keeps them moist for days. They’re quick to mix up, easy to double for freezing, and versatile enough to adapt to other fruits or mix-ins.
Helpful Tips for Making Honey Blueberry Bran Muffins
- Let the bran bloom: Combine the wheat bran with boiling water and let it rest for a few minutes. This softens the bran and yields a much moister muffin than if you mix dry bran directly into the batter.
- Make extra: These muffins often taste even better after a day, so bake a double batch and freeze the extras. Thaw them in the fridge overnight or at room temperature in less than 30 minutes.
- Swap the fruit: No blueberries? Use raspberries (fresh or frozen), a diced apple or pear, or dried fruit such as cranberries or chopped apricots. Nuts or chocolate chips also work well.
- Make mini muffins: Use mini muffin cups and reduce the bake time to about 12–14 minutes for bite-sized treats kids love.
- Turn them into cupcakes: Top cooled muffins with hazelnut spread or a dollop of vanilla buttercream to make an indulgent treat that still feels somewhat wholesome.
This recipe for Honey Blueberry Bran Muffins is:
- Make-ahead friendly: Flavors develop overnight—these muffins improve with a little rest.
- Batch-cooking friendly: Double the recipe and freeze extras for quick breakfasts or snacks.
- Freezer-friendly: Store in airtight bags or containers for up to 3 months; thaw in the fridge overnight or at room temperature for 20–30 minutes.
- Family-friendly: Kids enjoy them plain, mini-sized, or topped with frosting for parties.
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Honey Blueberry Bran Muffins
MAKE-AHEAD / FREEZER-FRIENDLY / FAMILY-FRIENDLY / VEGAN OPTION
10 mins
20 mins
30 mins
12 muffins
Marie Asselin, FoodNouveau.com
Ingredients
- 1 cup 250 ml all-purpose flour
- 1 tbsp 15 ml baking powder
- ½ tsp 2 ml kosher salt or fine sea salt
- 1½ cups 375 ml wheat bran
- 1½ cups 375 ml boiling water
- ½ cup 125 ml packed brown sugar
- ¼ cup 60 ml honey
- ½ cup 60 ml vegetable oil (canola, sunflower, grapeseed) or extra-virgin olive oil
- 1 tsp 5 ml vanilla extract (optional)
- 1 large egg (substitute 1 flax egg to make vegan)
- 1 cup 250 ml blueberries (fresh or frozen; no need to thaw)
Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with parchment or paper muffin cups.
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In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, combine the wheat bran and boiling water. Let rest for 5 minutes to soften. Add the brown sugar, honey, oil, egg, and vanilla, and whisk until combined. Add the flour mixture and gently stir with a spatula until a few streaks of flour remain. Fold in the blueberries.
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Divide the batter among the prepared muffin cups. Bake for about 20 minutes, until muffins are puffed and firm and a toothpick inserted in the center comes out with just a few moist crumbs.
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Cool completely on a wire rack before storing or serving.
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Storage: Keep muffins in an airtight container at room temperature up to 2 days, refrigerate up to 1 week, or freeze for up to 3 months.
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Note: If you don’t have blueberries, try raspberries, diced apple or pear, dried fruit, nuts, or chocolate chips instead.
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Recipe adapted from Foodess (Jennifer Pallian).
Did you make this?
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