This blueberry bran muffin recipe isn’t just healthy, best blueberry muffins delicious – I promise. This simple and easy recipe is the best for a morning pick-me-up or a snack for kids. These perfectly moist blueberry bran muffins are easy to make and have a good dose of healthy fiber.
This recipe makes wonderful bran muffins – tender and moist muffins, studded with juicy blueberries. This Blueberry Bran Muffin recipe makes bran muffins as sexy as bran muffins get. They are moist, perfectly sweet, and light in texture. Some may even call these muffins amazing. Bran absorbs liquid in the batter keeping the muffins moist. It also functions to cut through strands of gluten as they form, which means softer, more tender results.
Gluten toughens muffins — it’s the reason that the more you stir muffin batter, the tougher they become. SO, bran makes a blueberry muffin recipe that is super forgiving. AND tasty, if you ask me. A blueberry bran muffin has a rich, nutty flavour that a boring normal blueberry muffin lacks.
Prepare a 12-cup muffin tin by lining with papers or greasing well. Pour boiling water over wheat bran in a large bowl and stir until absorbed. Stir in brown sugar, vegetable oil and egg. In a separate bowl, whisk together flour, baking powder and salt. Fold in blueberries, then divide batter among muffin cups. Bake 15-20 minutes, until tops feel springy when gently pressed.
Transfer to wire racks to cool. This Blueberry Bran Muffin recipe makes bran muffins as alluring as bran muffins get. I love this Blueberry bran muffin, I was wondering if you can substitute the blueberries or any other fruit? You could substitute raisins, chopped dates or another fresh fruit if diced to the size of a blueberry! We swapped out the oil with half a cup of apple sauce to save nearly 1000 calories. Some of the moistest muffins I’ve ever eaten. Used wheat germ instead of wheat bran, because that’s what I had, and it worked out great.