Blueberry Maple Bran Muffins
This post may contain affiliate links. Read my full disclosure policy. Looking for a wholesome muffin that everyone will love? These blueberry bran muffins hit the sweet spot between nutritious and delicious. Most delicious muffins are loaded with white flour, sugar, and butter, making them more like cupcakes without the frosting than a wholesome breakfast. On the flip side, most healthful muffins don’t taste very good. These blueberry bran muffins, sweetened with maple syrup, strike the perfect balance between nutritious and indulgent. They’re lower in fat and sugar than most muffins, enriched with wheat bran and whole wheat flour, and packed with antioxidant-rich blueberries. They’re a treat you can feel good about baking for your family. The recipe was inspired by a similar version in Lucinda Scala Quinn’s Mad Hungry: Feeding Men and Boys. “These are delicious and easy to make. I made them this morning, following the recipe to a T. The best bran muffins ever!” What You’ll Need To Make Blueberry Maple Bran Muffins All-Purpose Flour: Provides the structure for the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Whole Wheat Flour: Adds a hearty texture and boosts the nutritional content with more fiber and nutrients. Like the all-purpose flour, measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Wheat Bran or Wheat Germ: Increases fiber content and introduces a subtle nutty flavor that complements the other ingredients. Baking Powder and Baking Soda: Act as leavening agents to help the muffins rise, making them light and fluffy. Cinnamon: Adds a warm, spicy depth of flavor that pairs well with the blueberries and maple syrup. Eggs: Bind the ingredients together, provide structure, and add richness to the muffins. Maple Syrup: Sweetens the muffins naturally and imparts a distinct, rich flavor that complements the whole wheat and blueberries. Sugar: Adds necessary sweetness and helps with the browning of the muffin tops, creating an appealing crust. Vegetable Oil: Keeps the muffins moist and tender by providing necessary fat. Milk: Adds moisture to the batter, contributing to a tender crumb and helping to blend the ingredients smoothly. Blueberries: Provide bursts of fruity flavor and natural sweetness, adding juiciness and a pleasant texture to each bite. Jump to the printable recipe for precise measurements All-Purpose Flour: Provides the structure for the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Whole Wheat Flour: Adds a hearty texture and boosts the nutritional content with more fiber and nutrients. Like the all-purpose flour, measure by spooning it into the measuring cup and leveling it off to ensure accuracy. Wheat Bran or Wheat Germ: Increases fiber content and introduces a subtle nutty flavor that complements the other ingredients. Baking Powder and Baking Soda: Act as leavening agents to help the muffins rise, making them light and fluffy. Cinnamon: Adds a warm, spicy depth of flavor that pairs well with the blueberries and maple syrup. Eggs: Bind the ingredients together, provide structure, and add richness to the muffins. Maple Syrup: Sweetens the muffins naturally and imparts a distinct, rich flavor that complements the whole wheat and blueberries. Sugar: Adds necessary sweetness and helps with the browning of the muffin tops, creating an appealing crust. Vegetable Oil: Keeps the muffins moist and tender by providing necessary fat. Milk: Adds moisture to the batter, contributing to a tender crumb and helping to blend the ingredients smoothly. Blueberries: Provide bursts of fruity flavor and natural sweetness, adding juiciness and a pleasant texture to each bite. Jump to the printable recipe for precise measurements Step-By-Step Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Grease a standard 12-cup muffin tin with non-stick cooking spray. In a large bowl, add 1 cup of the all-purpose flour, the wheat flour, wheat bran (or wheat germ), baking powder, baking soda, salt, and cinnamon. Whisk until fully combined. In another bowl, beat together the eggs, maple syrup, sugar, oil, and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet). Rinse the blueberries and toss them in a small bowl with the remaining 2 teaspoons of flour until they are well-coated (the blueberries need to be wet in order for the flour to stick). Add them to the batter and fold gently with a spatula until evenly distributed. Using a ladle or 1/3-cup measure, scoop the batter into the muffin cups until they are almost full. Bake for 25 to 30 minutes, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto a wire rack. Serve warm. Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.) Frequently Asked Questions Can I use frozen blueberries instead of fresh in blueberry bran muffins? Sure, that’s fine! Just be sure not to thaw them or they’ll “bleed” in the batter and change the color of the muffins. Also, toss them in flour as you would with fresh blueberries to prevent them from sinking. Do I have to use both all-purpose and whole wheat flour in blueberry bran muffins? You can use just all-purpose flour if you prefer, but using both gives the muffins a nice texture and added nutrients. How should I store the muffins? Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.) Can I freeze blueberry bran muffins? Absolutely! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the counter before serving. You May Also Like RecipeComments (94)Add Comment Recipe Comments (94) Add Comment Ingredients 1 cup plus 2 teaspoons all-purpose flour, spooned into measuring cup and leveled-off, divided ¾ cup whole wheat flour, spooned into measuring cup and leveled-off ⅓ cup wheat bran or wheat germ 1¼ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 2 large eggs ¼ cup pure maple syrup ⅔ cup sugar ½ cup vegetable oil 1 cup milk 1 cup fresh blueberries 1 cup plus 2 teaspoons all-purpose flour, spooned into measuring cup and leveled-off, divided ¾ cup whole wheat flour, spooned into measuring cup and leveled-off ⅓ cup wheat bran or wheat germ 1¼ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 2 large eggs ¼ cup pure maple syrup ⅔ cup sugar ½ cup vegetable oil 1 cup milk 1 cup fresh blueberries Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Grease a standard 12-cup muffin tin with non-stick cooking spray. In a large bowl, whisk together the 1 cup of the all-purpose flour, the wheat flour, wheat bran (or wheat germ), baking powder, baking soda, salt, and cinnamon. In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet). Rinse the blueberries and toss them in a small bowl with the remaining 2 teaspoons of flour until they are well-coated (the blueberries need to be wet in order for the flour to stick). Add them to the batter and fold gently with a spatula until evenly distributed. Using a ladle or ⅓-cup measure, scoop the batter into the muffin cups until they are almost full. Bake for 25 to 30 minutes, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto a wire rack. Serve warm. Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.) Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the counter before serving. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a standard 12-cup muffin tin with non-stick cooking spray. In a large bowl, whisk together the 1 cup of the all-purpose flour, the wheat flour, wheat bran (or wheat germ), baking powder, baking soda, salt, and cinnamon. In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet). Rinse the blueberries and toss them in a small bowl with the remaining 2 teaspoons of flour until they are well-coated (the blueberries need to be wet in order for the flour to stick). Add them to the batter and fold gently with a spatula until evenly distributed. Using a ladle or ⅓-cup measure, scoop the batter into the muffin cups until they are almost full. Bake for 25 to 30 minutes, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto a wire rack. Serve warm. Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.) Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the counter before serving. Nutrition Information Powered by Serving size: 1 muffin Calories: 243 Fat: 11g Saturated fat: 1g Carbohydrates: 33g Sugar: 17g Fiber: 2g Protein: 4g Sodium: 183 mg Cholesterol: 33 mg Serving size: 1 muffin Calories: 243 Fat: 11g Saturated fat: 1g Carbohydrates: 33g Sugar: 17g Fiber: 2g Protein: 4g Sodium: 183 mg Cholesterol: 33 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchMake-AheadMuffins & SconesAmerican Breakfast & Brunch Make-Ahead Muffins & Scones American