Blueberry Honey Bran Muffins
Honey sweetened, 100% whole grain bran muffins that are light, fluffy and delicious. Add blueberries or any other fruit you'd like. This recipe is flexible!
Updated by Kathryne Taylor on August 30, 2024
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Let’s talk about these bran muffins. They are so good. I didn’t know that hearty bran muffins (100 percent whole grain, no less!) could be so fluffy and delicately sweet.
Deb’s blue sky bran muffins were already on my must make list when my friend hand delivered some. One taste of the homemade muffins was motivation to adapt them for my blog.
I replaced the all-purpose flour with whole wheat flour. I decreased the buttermilk and baking temperature so I could sweeten the muffins with honey instead of brown sugar. The flavor of honey is lovely here. I couldn’t resist sprinkling the tops with raw sugar for a sparkly, lightly crunchy top.
These muffins are a breakfast treat that you can feel good about (that is, if you don’t think that gluten is the devil). Wheat bran is the nutritious, fibrous, protective outer layer of wheat berries that is removed when wheat berries are processed into all-purpose flour. One of the greatest benefits of a whole foods-based diet is getting plenty of fiber without even trying.
I’ve been enjoying these muffins with plain yogurt for breakfast. They make good snacks, too! I can’t say they’re the prettiest muffins around, but bran muffins are never going to win a beauty contest. Fortunately, their taste and texture make up for their modest, lopsided looks. If you want a classic blueberry muffin instead, try my healthy blueberry muffins!
Lots of real time with friends last weekend really improved my recent outlook. We spent not one but two afternoons at the pool, feasted on chips and guacamole for dinner and celebrated a good man’s birthday on his front porch.
I don’t have a lot of grand ideas about my future life, but I know I want a big front porch. A screened-in back patio would be nice, too. And a deck, while we’re at it. I wouldn’t mind a balcony. I can’t speak for you, but something magical happens when I cross the threshold to an outdoor space. In the absence of blinking screens and mechanical distractions, my shoulders relax, my work disappears and I feel present.
I’m making a purposeful effort this summer to slow down. The season demands it. Long days are for evening walks and wine with friends. I don’t have any colorful Instagrams to show for last weekend’s fun times because I wanted to be in the moment. I understand that every aspect of my life could be leveraged for content, but sometimes I resent that concept. Framing events for social consumption is distracting. You know what I mean?
More Wholesome Baked Goods to Try
Here are just a few more naturally sweetened baked goods:
- Gluten-Free Almond Cake with Berries on Top
- Healthy Banana Bread
- Healthy Blueberry Muffins
- Strawberry Oat Muffins
Blueberry Honey Bran Muffins
Honey sweetened, 100% whole grain bran muffins that are light, fluffy and delicious! Add blueberries or any other fruit you’d like. This recipe is flexible!
Ingredients
- 1 cup buttermilk*
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup honey
- 1 large egg
- Zest of 1 lemon
- 1 ½ cups wheat bran
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons aluminum-free baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon fine-grain sea salt
- 6 ounces (1 cup) fresh or frozen blueberries
- 2 teaspoons turbinado sugar, AKA raw sugar
Instructions
- Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.
- In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.
- Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
- Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Notes
Recipe adapted from Smitten Kitchen’s blue sky bran muffins.
*Make your own buttermilk (with dairy free option): Pour 1 tablespoon vinegar or lemon juice into a liquid measuring cup. Pour in your milk of choice (nut milk or low fat coconut milk should be fine) until you hit the 1-cup line. Let the “buttermilk” rest for 5 to 10 minutes and then use as directed.
Why buy organic? Berries are generally sprayed pretty heavily with pesticides. The outsides of citrus fruits are also sprayed with pesticides, which is why it’s best to buy organic citrus when you’re using the zest.
Storage suggestions: These muffins should keep well for two to three days at room temperature. Store in a freezer-safe bag in the freezer for longer keeping.
Change it up: Deb says you can use any type of fruit in this muffins, other than pineapple or citrus chunks. She used the fruit as a filling rather than folding it in. Check her post for details. Feel free to substitute orange or lime zest for the lemon zest and/or omit the zest and add complementary spices instead.
If you love this recipe: You’ll also love my blueberry maple tea cake, blueberry lemon muffins, blueberry scones, lemon poppyseed muffins and blueberry frozen yogurt.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
These muffins were SO delicate and fluffy — I’ll definitely make them again! I used olive oil, whole wheat flour, and orange zest. Thank you for all of the delicious recipes!!
You’re welcome, Angelina! Thanks for your review.
These muffins are just the best! I add banana and use wholemeal flour. They are so delicious and are the perfect level of sweetness. They are a new staple for me. I’ve made 3 batches just this week. Thank you for sharing!
You’re welcome, Farrah!
I made these!!!
They were great. I used recipe as is.
All four people in my home loved them and some are fussy.
I am making again today.
Thank you.
Sandra
Thank you for your review, Sandra!
Very good and moist. Will definitely make these again. I replaced the buttermilk with Greek yogurt and used 1 teaspoon of vanilla versus the lemon zest.
Just made these, with minor changes. I only used 1/4 cup honey, and it was just the right sweetness:) I also used sour cream for the milk. These were so nice and moist- delicious! Thanks for a wonderful recipe!
Thanks for sharing! I’m glad it worked well with your adaptions, Monika.
Great recipe and really in-depth step by step instructions. Thank you for this recipe. Will surely make it.
I made these muffins and loved them!!
I followed the recipe exactly and they came out perfect!
I will be making these all the time now.
Thank you for the great recipe.
This recipe is a keeper! I’ve never had 100% whole grain muffins that are so light and fluffy. Glad I made a double batch!
These are great! Something about a bran muffin seems uber healthy.
I used half ap and half ww flour. Sprinkled with cinnamon sugar instead of raw. I used frozen berries and they are so nice and juicy. Thanks for the recipe!
I was craving blueberry bran muffins, but didn’t have a recipe. I scrolled through at least a dozen before choosing this one. Delicious!! I think your photos don’t even do them justice. Just one comment: is the 325 degrees a typo? I baked them as directed at 325 for 20 minutes, and they were goopy, nowhere near done. I checked maybe 9 other blueberry bran muffin recipes online, plus some of my own favorites in my recipe box, and most muffins are cooked for 20 minutes at 400 degrees; some at 375 for 20-30 minutes. Just my 2 cents.
Thank you, Leslie! I’m glad your muffins turned out well. I know that 325 is correct/worked for me when I tested these muffins. That said, some of my other muffin recipes require longer in the oven at that temperature, so I’m questioning it a bit myself but haven’t received reports of issues from other commenters. I wonder if your oven runs a little cool? You might buy an oven thermometer to verify that it operates at the correct temp. They’re about 7 dollars on Amazon.
These look delicious! Any thoughts on using oat bran instead of wheat bran?
I haven’t tried it, sorry!
These muffins are excellent! Somehow they tasted really dessert-like but I don’t feel guilty about a single ingredient in them. I’m not sure if this was the correct way, but I used a food processor to grind up bran flakes into 1.5 cups of crumbs. I also tossed in an extra 1/4 cup of blueberries. My husband loves these and he is very picky. Next time I will try a mix of blueberries and strawberries and add the citrus zest (didn’t have any on hand). Definitely a keeper.
Thank you for sharing your recipe! I am very excited to try it, I have made a number of your muffin recipes and my family loves them all. I am happy to also use up the bran I have. I have a grain mill flour sifter that I use when I want a higher rise in my breads, and therefore have leftover bran. Now I will use that up! I know this recipe is a winner, because all your recipes are so yummy! I am also going to use the leftover yogurt whey for buttermilk. I have done that in other recipes with success. Hopefully it works out here…
This is what a muffin should be. Bakery and supermarket blueberry muffins are bad cake. I’ve been looking for a recipe to recreate a perfect muffin I had in a coffee shop in Northampton, Ma. years ago. This is it! I didn’t have a lemon so omitted the zest and had only half as much honey on hand as the recipe calls for, so I added real maple syrup to make up the 1/3 cup. Even with the omission and substitution the muffins were amazingly good. Thank you for creating this.
I just made your recipe for blueberry bran muffins and they turned out great in spite of numerous substitutions. I didn’t have wheat bran so I used oat bran instead. I didn’t have buttermilk so I substituted plain yogurt thinned with milk. I skipped the blueberries and substituted chopped dried fruit and seeds (sesame and sunflower). I like that this recipe is so versatile!
These muffins are delicious! I followed the recipe as written except I used half whole wheat flour and half all purpose flour. These are the best healthier blueberry bran muffins I’ve made. My muffin pan is on the larger side, but filling each cup about 3/4 of the way resulted in 9 muffins. (I’ve made most of your muffin recipes and I always get 12 in this pan with the other recipes). They do rise more than I expected, so the result was 9 good sized muffins. I’m happy with that, it’s just an FYI for others! Thanks for another great recipe!
I made these a few days ago and they’re fantastic! My husband has type 2 diabetes, and these are low enough in sugar that he can have them as a treat food. (Or, as Cookie Monster says, a “sometimes” food. :0) )
I used regular whole wheat flour and thought they might be a bit stodgy with that and the bran, but they’re moist and not at all heavy. Also love the flavor from the lemon zest and buttermilk.
bonus: they slide right out of the pan!
I’m glad this one worked well for your family and you enjoyed it!
My new favourite muffin recipe! I’ve been making your banana muffins for years, but decided to try something different yesterday and I think banana just got replaced by blueberry bran! Light, healthy, easy to make, great consistency and flavour. Perfect for breakfast or an afternoon snack. Thanks Kate!
Wonderful, to hear, Rebekah! Thank you for your review.
Hi and thank you for your amazing recipes! Would using applesauce rather than oil work as well? Many thanks :)
Hi! I haven’t tried applesauce here so I can’t say for sure.
Is it possible to use All Bran “buds” to this recipe? I have both regular bran and bran buds. Trying to get rid of these “buds”
I am definitely subscribed to this fantastic site. WELL done. Great recipes throughout.
Could you talk a little about the need to “work[] quickly” in step 3? I didn’t see that part until it was too late, and since my muffins didn’t turn out great, I’m wondering if that was part of it (my oven is SO slow to heat up!).
Hi Rachel, I’m sorry to hear it wasn’t clear. I find reading instructions prior to getting started sets you up for success so you can better anticipate. I hope you try it again! Also, be sure to have your oven preheating and/or heated before you are done assembling the muffins.
Can you use maple syrup instead of honey?
Hi Katie, I haven’t tried it in these, but I do know it does work in my other muffin recipes. Let me know if you try it!
Can you use maple syrup instead of honey? Im not a honey person. Much rather prefer maple syrup. Planning on making these this morning for my kiddos, but just wanted to make sure I can use maple first! Thanks!
Hi Katie, I haven’t tried it with these muffins, but it does work with my other recipes. Let me know if you try it!
Could you use oat bran instead of wheat bran?
Hi Vanessa, I recommend this recipe as is. I haven’t tried it with oat so I can’t say for sure. Sorry!
Delightfully healthy and not too sweet. I made them as stated with the addition of two large raspberries nestled in each muffin amongst the blueberries. Lovely!
My local coffee shop used to carry an amazing blueberry bran muffin. When they discontinued it, I was heartbroken.
Kate to the rescue! This recipe not only mended my heart, it bested the original! Adding this one to my box of favorites! Thanks, Kate!
I made these today, and they turned out great. I didn’t have a zest, so I skipped that, and skipped the sugar just because I try to limit that. I doubled the recipe, but otherwise followed it as closely as I could. I made the buttermilk from Saco powder. I did one set in a Breville countertop convection oven and the other set in a regular oven.
They all turned out perfect. This is my new favorite muffin recipe.
You are my first pick when one of your recipes comes up in search results. I don’t think that one of your recipes has ever not worked out for me. Thank you for what you do.
These were lovely! Thanks
Hi, I could not find wheat bran, so ended up buying Kellogg’s All Bran
Buds cereal. Do you think I could use that instead if I run it thru the food processor?I was really looking forward to making them.
I haven’t tried it, so I can’t say for sure. Sorry!
Can’t wait to try this. Wheat bran isn’t well known/used on Australia. Is it processed or unprocessed wheat bran that is needed? Thank you ❤️
The bran is the hard outer layer of the wheat kernel. I hope that helps!
Do you have the nutritional information for these? I have been making them for the past several months, doubling the batch and then freezing some. I make jumbo muffins, have several a week, and they make a big difference in my digestion. I was looking for a recipe that used wheat bran and overall healthy with as many natural ingredients as possible. This is the one! Thank you!
Hi Emily! The nutritional information is below the notes section of the recipe.
So good! When I made my second batch I added ground flax seeds, chia seeds, unsweetened coconut flakes, and good vanilla and they were even better than the first batch!
Kate, these are incredible! Can you tell us how many calories are in these bran blueberry muffins and are they healthy to eat for breakfast 4-5 times a week or just for an occasional treat? I usually eat bran cereal with bananas and pecans and was looking for a healthier alternative!
Thanks!
These were perfect! I was baking with a very distracting toddler so I accidentally skipped the buttermilk on the first go-around – they were still edible! So they’re that good lol.
Second go-around I did not accidentally miss anything and they were great.
That’s great to hear, V!
I made these with gluten-free oat bran and Krusteaz Gluten-free flour. I added vanilla and omitted the sugar on top since my husband likes his breakfast muffins less sweet. I had to bake them about 28 minutes. They came out great. Next time I might add a drop of lemon flavoring.
I made these with the grated orange rind and subbed the berries for chopped dried prunes. They were excellent. Thanks for another great recipe!
Great to hear you enjoyed it, Jane!
Great tasting muffins, will definitely make again. Thank you for sharing your recipe.
Can we use white flour as someone else cannot have as much fibre and I need to use up my bran cereal.