Blueberry Bran Muffins

I use the same base Bran Muffin recipe ALL THE TIME. It is the best I’ve ever found.

I change up the recipe slightly almost every time I make it, sometimes I add cinnamon, sometimes a banana, other fruit, nuts, etc. I add apple butter, change up the amounts of liquid or dairy. It is really extremely versatile. You could use a variety of flours, spices, or even liquids. The important part is the relative proportions.

Anyway, I wanted to make some muffins for Stephen before he left today so the recipe below is the variation I used. I didn’t try them but I’ve never made a bad batch of these muffins, no matter the changes I make (they’re always reasonable!). And they smelled incredible. Sometimes I want to bake muffins just so the house smells cozy.

Blueberry Bran Muffins

Makes 12 Muffins

Adapted from Super Natural Every Day by Heidi Swanson via Holly & Rose.

  • 1/2 Stick Salted Butter, Melted
  • 3/4 Cup 0 Fat Plain Greek Yogurt
  • 2 Large Eggs
  • 1 Tsp Vanilla
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Brown Sugar (Light or Dark)
  • 1/4 – 1/3 Cup 2% Milk, hot
  • 1/4 Cup Dried Blueberries
  • 1 1/2 Cups Bran (Oat or Wheat – I usually use half and half, depends what I’m looking for)
  • 1 Cup Whole Wheat Flour
  • 3 Tbsp Flax Meal
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt (1 Tsp if using unsalted butter)
Warm milk until hot and add dried blueberries to help reconstitute. Let them sit for as long as you can until adding them to mixture, giving them time to soak. Combine melted butter, greek yogurt, eggs, maple syrup, brown sugar & vanilla. Add bran, flour, flax meal, baking powder, baking soda, and salt.
The batter is usually a bit thick so don’t worry but if you think it’s too thick, feel free to add a little milk, applesauce, water, or something else you’d like to use.
Line a muffin pan with 12 muffin papers and fill about 3/4 full. Oftentimes I have extra batter so I just fill the papers extra full rather than having to use another muffin pan.
Bake at 400 Degrees Fahrenheit for 15 – 22 minutes. The range is so broad because of the variations that could be made. They usually take about 18 minutes though.
Let cool (mostly) and bon apetite!