I love muffins. Who doesn’t love muffins? Do you favor the top of the muffin or the bottom? I’m a fan of the top. Does anyone prefer the bottom?! How long it takes: 30 minutes Equipment you’ll need: muffin tins, mixing bowls, oven Servings: 12 muffins Blueberry bran muffins have a hearty flavor thanks to the addition of whole wheat flour and wheat bran. They are packed with blueberries and have a nice crunchy topping thanks to a generous sprinkling of turbinado sugar. Homemade blueberry muffins leave you feeling full and satisfied which is a great way to start the day or get you through the mid-afternoon slump. They are perfect for lunchbox treats and pretty enough to serve at a brunch. Family’s take: Hubby swears these are the best muffins he ever tasted. Seriously! My kids scarf them down; they love them in their lunchboxes.
Homemade Muffins
Healthier than bakery muffins. These homemade muffins are much lower in fat and sugar than bakery muffins. They have lots of extra fiber due to the whole wheat flour and wheat bran. Don’t settle for store-bought muffins. I love knowing that I make them so much healthier than the bakery, with no preservatives or additives. Save money (and calories) when you make your own. Did you know that a blueberry muffin at a popular chain restaurant has 520 calories and they cost $3.29 each? Homemade muffins are much, much more economical and have far fewer calories (107 calories per muffin). Easy to make. Muffins are an easy quick bread. You can stir them up in 10 minutes. In addition, this recipe is easily adapted. Don’t have blueberries? Throw in blackberries or raspberries. I like chopped strawberries in muffins, too. Cinnamon -spiced apple bran muffins are great in the fall. I think you’ll find yourself turning to this recipe over and over again!
Ingredient Notes
Whole Wheat Flour: This whole grain flour has a hearty flavor. Store it in the refrigerator or freezer to keep it fresh. Wheat Bran: Wheat bran is the fiber part of the wheat kernel, i.e., the outer part which is usually removed during the milling process. However, it’s full of nutrients and has many health benefits (Healthline). You can usually find it in the baking aisle of the grocery store. Bob’s Red Mill is a popular brand. If you prefer, oat bran can be substituted. Blueberries: Either fresh or frozen berries work well. Blueberries have lots of health benefits, too. They are loaded with antioxidants and are often considered to be a superfood. Have you tried my blueberry crisp yet? So yummy! Baking Powder, Baking Soda, Salt: Normal ingredients in muffins. They provide leavening and seasoning. Cinnamon: There’s just a hint of sweet tasting cinnamon in these muffins. Oil: Choose a mild tasting oil such as canola or vegetable oil. Sugar: Plain granulated white sugar is used to sweeten the muffins. Eggs: Just a couple of eggs add richness and protein. Milk with White Vinegar Added: Baking soda needs a bit of acid to work its leavening magic. You’ll mix a tablespoon of vinegar with 3/4 cup milk to achieve this. Basically, you’re making sour milk. Buttermilk can be substituted or even plain regular yogurt (not Greek). Pure Vanilla Extract: Vanilla is a baker’s friend in the kitchen. It adds so much flavor. Turbinado Sugar: This sugar is very coarse and light brown in color. A sprinkle on top of each muffin adds a nice crunch. It’s optional but really very good.
How To Make Blueberry Bran Muffins
Prep work. Turn your oven on to preheat and prep your muffin tins. Either spray them lightly with nonstick spray or use paper muffin liners. This recipe makes 12 muffins. Make sour milk. In a measuring cup, stir together the milk and vinegar. Set it aside. It will curdle a bit and look a little strange but that’s okay. Combine dry ingredients. In a medium size bowl, whisk together the dry ingredients: flour, bran, sugar, baking powder, baking soda, salt, and cinnamon. Set that aside for now, too. Combine wet ingredients. In a larger bowl, whisk the two eggs lightly. Add the oil, vanilla, and the sour milk; stir lightly. Mix the batter. Add the dry ingredients and combine them with the egg mixture. Don’t over mix the batter. It just has to be barely blended together and lumps are okay. Add blueberries. Gently fold in the blueberries. Put into tins. Divide the batter between the muffin tins evenly. If you like, sprinkle the tops with turbinado sugar. Bake. Bake the muffins until they are light brown. They should be fairly firm on the top when you lightly press them with your fingertip. Cool. Let the muffins cool in the tins for ten minutes until they firm up a bit; remove them to a wire rack to cool completely. If they stick (if you didn’t use cupcake liners), lightly run a table knife around the edges to loosen them. You will probably want to eat one right away! Be careful you don’t burn your mouth on a hot juicy blueberry!
Recipe Variations
Try a different kind of berry. Substitute chopped strawberries, raspberries, blackberries, or cherries. Make a lighter textured muffin. Substitute all-purpose flour for the whole wheat flour, or use a combination. Oat bran is a bit lighter than wheat bran and can be substituted 1:1. Use natural sweeteners. Substitute ¼ to ⅓ cup honey (Note: I haven’t tested the recipe with honey). Love blueberry muffins? Try blueberry cream cheese muffins, you’ll love the cream cheese filling! And the combination of two summer fruits in these blueberry strawberry muffins is so good!
Storage Tips
Homemade muffins will keep at room temperature for a few days. Be sure they are completely cool before storing them in an airtight container. If you want to keep them longer, they can be frozen for up to three months. You have your muffin tins, you know how easy muffins are to make, they are better than bakery muffins, so why not make fresh muffins every day? Okay, maybe not every day, but don’t wait for a special occasion. Take a look at these favorites or browse through the entire list.