Blueberry Bran Muffins – Skinnytaste

Add Us as a Google Trusted Source

Start your morning with these moist, lightly sweetened blueberry bran muffins made with honey, fresh blueberries, and coconut flakes. You’d never guess they’re light!

Blueberry Bran Muffin Recipe

I grew up eating bran muffins at my mom’s luncheonette. She would split them open, toast them on the griddle, and serve them with butter and sometimes jam. These blueberry bran muffins bring me right back to those days. They’re perfect with coffee or tea and make a great addition to your meal prep ideas, too. Freeze the extras to enjoy throughout the month, or make a half batch if you don’t want leftovers. For more variations, try my Gluten-free Blueberry Oatmeal Muffins or Whole-Wheat Blueberry Muffin.

Why This Blueberry Bran Muffins Recipe Works

When you think of bran muffins, you may picture a bland, dry muffin, but I promise these blueberry bran muffins are anything but. I replaced most of the fat with applesauce, so they use just a touch of coconut oil. I love them cut in half and toasted in a skillet, with a little butter and some jam.

• Meal-prep friendly: They last up to a week in the fridge and 3 months in the freezer.
• Great for back-to-school: Grab one for a quick breakfast as you head out the door or add them to your child’s school lunchbox.
• Nutritious: More fiber and protein and fewer calories than any bakery muffin.
• High Fiber: Wheat bran , white whole wheat flour and blueberries boost fiber

How to Make Blueberry Bran Muffins

To make these easy blueberry bran muffins, mix the wet and dry ingredients, then bake. So quick and simple! See the recipe card at the bottom for printable directions.

1. Dry ingredients: Whisk together the bran, flour, baking soda, baking powder, walnuts, and coconut.
2. Wet ingredients: Mix the applesauce, milk, honey, oil, vanilla, and eggs in another bowl.
3. Combine: Gently stir the dry ingredients into the wet mixture, then fold in the berries. Using a cookie dough scoop or a small measuring cup, spoon the batter into a silicone or paper-lined muffin tin.
4. Bake blueberry bran muffins at 400°F for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center of one muffin. If it comes out clean, remove the pan from the oven.

Variations

• Nut options: Swap walnuts for pecans or almonds. If you’re allergic, leave them out, or substitute raisins or dried cranberries.
• Don’t like shredded coconut? Omit it. Also, if you only have unsweetened coconut, it’s fine to use it.
• Sweetener: Replace honey with maple syrup.
• No applesauce? Use mashed banana. Just know you’ll taste the banana, but it works well as a substitute if you want more of a blueberry banana muffin.
• Berries: Try them with raspberries or blackberries instead of blueberries.
• Spices: Add a little cinnamon or nutmeg to enhance the flavor.
• Citrus: Zest a lemon or an orange into the batter.

Storage and Meal Prep Tips

• Storage: Let the bran muffins cool completely before placing them in an airtight container or ziplock bag. If they’re still warm, the steam they release will make the muffins soggy. 
• Is it better to refrigerate muffins or leave them out? You can leave muffins at room temperature for the first 3 days. Then refrigerate them for up to 4 more days to make them last longer.
• Freeze: When freezing muffins, I like to give them an extra layer of protection by wrapping them in plastic or foil, then storing them in an airtight container. They will last up to 3 months in the freezer.
• Reheat: You can thaw the blueberry muffins in the fridge the day before, or microwave them straight from frozen. Microwave refrigerated muffins for about 20 seconds and frozen ones for 30 to 45 seconds.

More Muffin Recipes You’ll Love

For more baked breads and muffins, try one of these healthy muffin recipes!