Blueberry Bran Muffins are nothing like those heavy bran muffins you’ve had before!  They’re light, tender and bursting with blueberries!

Blueberry bran muffins on wire rack

I’m feeling that spring is on the horizon.  We’ve had about a week and a half of gorgeous weather and the pollen is definitely in the air.  I have hay fever, and it’s been flaring up big time already.  I love the blossoms on the trees and the green hills, so it’s a small price to pay.  Luckily the rain is coming back, so there will be some reprieve for me!

These Blueberry Bran Muffins help me keep that spring-like feeling without the sneezing.  I told you that I’ve missed my fresh blueberries when I posted this Blueberry Banana Smoothie and that still holds true.  I put the frozen blueberries back in action again for these muffins — they’re such a lifesaver!

A berry big lifesaver. (sorry)

Blueberry bran muffins on wire rack

I perfected this blueberry bran muffin recipe months ago before Christmas, but it wasn’t the right time to post them.  Nobody is looking for blueberry muffins during the holidays, and I didn’t want them to get lost in the crowd because they’re amazing.  

So amazing that my youngest son proclaimed them the best muffins I’ve ever made.  That’s a big proclamation right there, because I’ve made a lot of muffins in my time. 🙂

The inspiration for these muffins came from the blueberry bran muffins at La Boulange cafe, which has since closed all of its stores in my area.  It’s probably best, because every time I was anywhere near there, those muffins called my name.  

And I know they couldn’t be as healthy as the ones I’ve made for you.

I’ve totally got your back.

Unwrapped blueberry bran muffin on wire rack

These muffins give you the best of both worlds — a nice, light healthier muffin that has bran, but not so much that it weighs you down.  Bran muffins can be so heavy, but not these guys.  They’re just perfect.

The pecans give these a nice, toasty crunch with flavor that compliments the blueberries perfectly.  While they’re optional for some, they’re never optional for me…these muffins just aren’t the same without them.

I’m thinking there’s no way these blueberry bran muffins will get lost in the crowd now, since spring is on the horizon!  We’ve missed our berries haven’t we?  

Here’s to an early taste of spring, and all the sneezing that goes along with it. 🙂

Blueberry bran muffin cut in half on wire rack

More muffin recipes you’ll love:

Yield: 12 muffins

Blueberry Bran Muffins

Blueberry bran muffins on wire rack

Blueberry Bran Muffins are nothing like those heavy bran muffins you've had before!  They're light, tender and bursting with blueberries!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 cup + 1 tablespoon whole wheat white flour, divided
  • 1/2 cup wheat bran (such as Bob's Red Mill)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar, packed
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/2 cup skim milk
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (thawed slightly if frozen)
  • 1/3 cup pecan pieces

Instructions

  1. Preaheat the oven to 400 degrees. Line a standard muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together the 1 1/4 cup flour, wheat bran, baking powder, cinnamon, baking soda, and salt until combined. Set aside.
  3. In a medium bowl, vigorously whisk the brown sugar, oil, and eggs until frothy, then whisk in the milk and vanilla. Pour the wet ingredients into the dry ingredients and stir until the flour is almost incorporated. Toss the blueberries with the 1 tablespoon of flour until coated, then fold gently into the batter being careful not to over mix.
  4. Divide the batter evenly between the (12) muffin cups and sprinkle with the pecan pieces over the tops. Bake on the center rack of the oven for about 15 minutes or until the top of the muffins spring back when pressed gently with your finger. Remove from heat and cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely. Serve and enjoy!

Notes

  • Store muffins in an air tight container at room temperature for 3 days or in the refrigerator for up to 1 week.
  • Muffins are freezer friendly!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 187Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 151mgCarbohydrates: 25gFiber: 2gSugar: 13gProtein: 3g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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