Blueberry Bran Muffins are chock full of both fresh and dried blueberries with healthy bran cereal for a breakfast that is good for you.
Blueberry Bran Muffins
By Sue Lau | Palatable Pastime
Blueberry Bran muffins is my recipe of the day with the blogging group Muffin Monday. We gather up our muffin recipes to share with you on the last Monday of the month.
I am making good use of both fresh and dried blueberries in these muffins. Along with a bit of all-bran cereal. Bran muffins are a healthy way to have a grab and go breakfast ready for busy mornings.
Plus bran cereals often move slower at the breakfast table. So this is a good way to help clear it out. Especially if you have a small family, as I do. I let my husband share these at work with his staff. They were well received and got lots of compliments. So you know I am also very pleased to share the recipe with you.
Muffin Monday
- Beer Cheese Muffins from A Day in the Life on the Farm
- Blueberry Bran Muffins from Palatable Pastime
- Jalapeño Hush Puppy Mini Muffins from Food Lust People Love
- Strawberry Streusel Muffins from Jolene’s Recipe Journal
- Tomato Muffins from Karen’s Kitchen Stories
Blueberry Bran Muffins
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Blueberry Bran Muffins
Blueberry Bran Muffins
Equipment
- 1 24 cup muffin tin
Ingredients
Muffins:
- 1-3/4 cups warmed buttermilk
- 2 cups all-bran cereal not flakes
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup cooled melted butter
- 1-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup fresh blueberries
- 1/2 cup dried wild blueberries
Sprinkle:
- 1/2 cup dried wild blueberries
- 2 tablespoons crystal sugar
Instructions
- Preheat oven to 400F.
- Soak all-bran in the buttermilk for a few minutes, then add other wet ingredients and stir.
- Separately, combine the dry ingredients with the berries, stirring to coat the berries.
- Then add the dry mix to the wet and stir again to combine.
- Spray a 24 cup muffin tin with baker's release spray then divide batter among 16 cups.
- Sprinkle with remaining dried blueberries and sugar.
- Bake for 18-20 minutes until risen and browned with no wet batter inside (test with a toothpick).
- Cool in pan 5 minutes, then turn out and finish cooling on a wire rack.
Notes
Nutrition
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Love the dual blueberries.
Love how you added berries to the top and the combo of the dried and fresh berries!
Your muffins are so pretty with the topping of crystal sugar and more dried blueberries, Sue! I’ll bet they also add a delightful crunch.