Blueberry Bran Muffins

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Light and fluffy homemade bran muffins with a tender crumb are really possible with this easy bran muffin recipe. Add the fillings you like best, we love our blueberry-filled bran muffins!

Have you heard of 6 week bran muffins? My friend Rebecca from Foodie with Family shared her recipe for the 6-week bran muffins last year and made them the same day she posted that recipe. Today I am sharing my variation of your recipe to make just a dozen cupcakes. The original recipe makes 3-4 dozen muffins and the dough can be stored in the refrigerator for up to 6 weeks. It is a brilliant recipe that I have made countless times.

In case you are new here, Rebecca's blog has provided countless delights in our life in the last 5 years. To take a look at some of the ways my family has enjoyed their recipes with my family, check out these recipes:

Dirty Burgers, Brown Sugar Butter Syrup, Salty Potatoes, Crispy Brownie Crisps, Sriracha Honey Chicken, Crispy Rice Pancakes, Asian Pasta Salad, Pickled Gherkin Sauce, Old Fashioned Ham Balls, Sauteed Balls of Sweet and Sour Ham, {Slow Cooker} Hot Corn and Black Bean Dip, and Korean Barbecue Sauce are some of my family's favorite recipes that started in Rebecca's kitchen.

I could go on and on with more recipes from Rebecca's site that I haven't had a chance to share with you here. His pizza recipe really is the best bread pizza I've ever had. I use his simple cast iron skillet and his hot oven screaming method to make a really fantastic homemade pizza that is better than delivery.

These melted sweet potatoes have become a favorite of my extended family. Sliced, roasted to caramelized, and then topped with an incredibly simple garlic sauce, I've never tried anything else like these sweet potatoes.

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Last but not least, Rebecca's candied jalapeños are talked about all over the internet and they are truly delicious. My oldest son devours a jar of these jalapeños almost as soon as they are opened. They're great as a sandwich on cream cheese crackers, on cheese boards, and even more amazing on burgers!

Rebecca and I share the belief that recipes are meant to be shared, altered, passed on, and redone over and over again. We had a lot of fun making each other's recipes. The first time I made Pinch of Yum's creamy cauliflower sauce, I practically called her screaming about how amazing it is. I shared my version here and Rebecca tried it out and shared hers here. As with good friends, I love knowing when you made a recipe and how you might have made it too.

Now that I've tempted you with all the delight that awaits you at Foodie with Family, let me tell you about these bran muffins. At first glance, these unassuming little cupcakes may not appeal to you, but just listen to me. These bran muffins are so tasty and my whole family love them, filled with juicy blueberries and topped with a pinch of raw sugar for a little crunch. I am enjoying the last muffin with my coffee this morning as I write this recipe to share with you.

Cooking tip: I use this scoop to make this recipe.

Blueberry Bran Muffins

Preparation time: 10 minutes.

Cook time: 16 minutes.

Total time: 26 minutes

Servings: 12 medium cupcakes

Calories: 175kcal


  • 1 1/3 cups natural cereal flake bran (not all bran)
  • 1 cup all-purpose flour
  • 1/4 cup wheat germ
  • 3/4 cup raw sugar, divided
  • 1 1/2 teaspoons of baking soda
  • 1/8 teaspoon kosher salt
  • 1 cup buttermilk *
  • 1/4 cup light olive oil
  • 1 egg
  • 1 cup fresh blueberries **


  • Preheat oven to 400 ° F. Place 12 muffin cups in a muffin tin or lightly grease each cup if not in use.

  • Place the cereal in a zip-lock bag and mash with the back of a measuring cup or rolling pin. Combine crushed cereal, flour, wheat germ, 1/2 cup plus 2 tablespoons of sugar, baking soda, and salt in a medium bowl. Stir to combine.

  • In a large bowl, mix together the buttermilk, oil, and egg. Add dry ingredients and stir until combined. Fold in the blueberries.

  • Scoop out the dough into each cup of muffins. Sprinkle the top of the muffins with the remaining 2 tablespoons of sugar. Bake for 16-18 minutes until puffy and slightly cracked on top. Using the toothpick test, there should be no sticky mass when testing. Let cool in the muffin tins for at least 5 minutes before transferring to a wire rack. Enjoy!


* I use this easy buttermilk substitute. ** Frozen blueberries can be substituted, however they are likely to put the blue muffins in. However, they will still taste delicious.


Calories: 175kcal | Carbohydrates: 28 g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 214 mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 170 IU | Vitamin C: 1.2mg | Calcium: 32mg | Iron: 2mg


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