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Buttermilk Blueberry Bran Muffins

These super moist Buttermilk Blueberry Bran Muffins are the best high-fiber snack or quick breakfast with a little sweetness and juicy blueberries.

I find myself trying to find ways to add some fiber to my little one’s diet, and I knew these buttermilk blueberry bran muffins would do just that.

These muffins are so delicious, a little sweet with the perfect amount of blueberries throughout.

buttermilk-blueberry-bran-muffins

WHAT IS A BRAN MUFFIN

A Bran Muffin is a muffin that is made using wheat bran. These muffins typically always include buttermilk or whole milk for added moisture and brown sugar for sweetness. The old fashion Bran Muffin typically is plain. But adding some frozen blueberries also adds more moisture and more sweetness. Another added bonus is that these Bran Muffins are rich in fiber.

INGREDIENTS AND VARIATIONS FOR BUTTERMILK BLUEBERRY BRAN MUFFINS

  • You can use buttermilk or whole milk.
  • You can skip the blueberries and make them plain.
  • You could add chocolate chips instead of blueberries.
buttermilk-blueberry-bran-muffins

WHAT GOES IN BLUEBERRY BRAN MUFFINS

Here is what you will need to make these Buttermilk Blueberry Bran Muffins:

  • Butter, room temperature
  • Sugar
  • Brown Sugar
  • Eggs
  • Flour
  • Wheat Bran
  • Baking Soda
  • Baking Powder
  • Buttermilk or Whole Milk
  • Salt
  • Frozen Blueberries

HOW TO MAKE BUTTERMILK BLUEBERRY BRAN MUFFINS

  1. Preheat oven to 350 F.
  2. Line a muffin tin with muffin liners.
  3. In a small mixing bowl, cream together butter and sugar.
  4. Beat in eggs one at a time.
  5. Blend in milk.
  6. In a medium mixing bowl, mix together flour, wheat bran, baking soda, baking powder, and salt.
  7. Add the buttermilk mixture to the flour mixture.
  8. Mix until combined.
  9. Fold in the blueberries.
  10. Fill each muffin tin 3/4 full with batter.
  11. Bake muffins for 16-18 minutes.
  12. Remove the muffins from the oven. Let cool for 5 minutes.
  13. Remove the muffins from the baking sheet and continue to cool on a cooling rack.
buttermilk-blueberry-bran-muffins

HOW TO STORE BLUEBERRY BRAN MUFFINS

You can best store these Bran Muffins in an air-tight container for 4-5 days to maintain freshness. You can also freeze these for a quick grab-and-go snack or meal. Wrap them in press n seal, and place them in a freezer-safe bag.

Here are some other recipes you might be interested in:

Yield: 14-16

Buttermilk Blueberry Bran Muffins

buttermilk-blueberry-bran-muffins

These super moist Buttermilk Blueberry Bran Muffins are the best high-fiber snack or quick breakfast with a little sweetness and juicy blueberries.

Prep Time 5 minutes
Cook Time 16 minutes
Additional Time 10 minutes
Total Time 31 minutes

Ingredients

  • 1/2 cup Butter, room temperature
  • 1/4 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 2 Eggs
  • 1 cup Whole Wheat Flour
  • 1 cup Wheat Bran
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 cup Buttermilk or Whole Milk
  • Sprinkle of Sea Salt
  • 1 1/2 cupsFrozen Blueberries

Instructions

  1. Preheat oven to 350 F.
  2. Line a muffin tin with muffin liners.
  3. In a small mixing bowl, cream together butter and sugar.
  4. Beat in eggs one at a time.
  5. Blend in milk.
  6. In a medium mixing bowl, mix together flour, wheat bran, baking soda, baking powder, and salt.
  7. Add the buttermilk mixture to the flour mixture.
  8. Mix until combined.
  9. Fold in the blueberries.
  10. Fill each muffin tin 3/4 full with batter.
  11. Bake muffins for 16-18 minutes.
  12. Remove the muffins from the oven. Let cool for 5 minutes.
  13. Remove the muffins from the baking sheet and continue to cool on a cooling rack.
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