Bran Muffins

These Bran Muffins are the perfect breakfast muffin! The classic Raisin Bran Muffins get a spike of blueberries to make the best Bran Muffins recipe ever! Made with buttermilk for extra moisture and a fluffy texture as well as whole wheat flour to make them more filling and nourishing! Video included!

I love having these tasty Blueberry Bran Muffins ready to grab and go on busy mornings when we need to get out the door fast. Make them the night before for quick and easy breakfast or you can even freeze extra muffins to thaw for thirty seconds in the microwave when you need something fast.

 

WHY BLUEBERRY BRAN MUFFINS 

Imagine nutty, fiber and protein-packed Raisin Bran added to a moist buttermilk blueberry muffin! SO. DARN.DELISH!

You need to try this recipe if you are looking for a really tasty, filling, and wholesome breakfast! They are also the perfect afternoon snack for all those who like to munch on sweet baked goods while maintaining a healthy lifestyle.

The muffins were born out of a craving for a healthy easy delicious breakfast muffin. Guys, these are healthy but also so tasty – a real keeper!

The girls devoured these raisin bran muffins in no time at all, and not because they’re sugary or fried, but because they were SO yummy and loaded with blueberries. And who doesn’t love blueberries?

Forget any bland, tasteless bran muffin you have ever had, these are NOTHING like that. These are healthy muffins made with buttermilk, whole wheat flour, and plenty of fresh blueberries!

ALL BRAN MUFFINS RECIPE

Trust me, you’ll make them over and over, share them and talk about them forever!  Thanks to the buttermilk, they’re ultra moist, fluffy, and have such an amazing bran flavor. Not sweet at all as we only add a tiny bit of brown sugar, so the raisins and blueberries add a good load of sweetness here.

I love how delicious and good-for-you these Raisin Bran Muffins are! My little one ate those muffins two days in a row for breakfast and just a few days later she asked for them again.

I may sound like a crazy mom right now, but if you have a picky eater you’ll totally get how HUGE this is!

HOW TO MAKE THE BRAN MUFFINS RECIPE

Making this recipe is so fun! Get your kids involved in the crushing of the cereal and they will love being in the kitchen with you.

Ingredients for Blueberry Bran Muffins

• Flour.
• Whole Wheat Flour. This adds a beautiful texture to your muffins and increases the nutritional value at the same time.
• Baking Soda.
• Salt.
• Vanilla.
• Raisin Bran Cereal. If you cannot find it, you can use All Bran Cereal instead.
• Eggs.
• Light Brown Sugar. The light version contains less molasses, which means less caramel flavor intensity and slightly less moisture content. In a pinch you can always sub dark brown sugar instead, but light is preferred for this recipe.
• Vegetable Oil.
• Buttermilk.
• Fresh Blueberries.

Preheat the oven before you start for best results.

First, you’ll need 2 cups of Raisin Bran cereal in a plastic zipper bag which you’ll crush with a rolling pin.

Next, place the wet ingredients in a large bowl and dry ingredients in another bowl and mix the contents of each bowl separately. Then add the dry to the wet ingredients mix one more time.

Add the bran (crushed cereal) and original bran over the batter and fold it.

Fill the lined molds of your muffin tins with the prepared batter. If you don’t have cupcake liners on hand, make sure to use cooking spray. You can use paper liners or foil liners, whichever you prefer. Bake the raisin bran muffins for 16 minutes and they’re ready!

Right before baking, sprinkle extra bran over the top.

Tray is ready for the oven.

Bran muffins now out of the oven.

The best way to eat my Blueberry Raisin Bran Muffins is fresh out of the oven topped with some softened butter!

RAISIN BRAN MUFFIN TIPS:

• Before baking the muffins, sprinkle them with extra Cereals Raisin Bran for some crunch.
• Tired of muffins? Try Blueberry Raisin Bran Pancakes. Use the recipe for Fruity Pancake Recipe with this variation: To make the bran version, simply remove 1/3 cup of flour and replace that with the crushed bran. Then top the pancakes with more crushed bran and blueberries.
• Do not overmix the batter.
• Remove as much as air as possible from the plastic zipper bag before you try to crush the cereal. Your efforts will be much more effective.

VARIATIONS ON THE CLASSIC RAISIN BRAN MUFFINS

• Trade out some of the fat for applesauce, leave out the blueberries, and you’ll have Apple Bran Muffins.
• Instead, you could trade out some of the fat for mashed banana and have Banana Bran Muffins or Banana Blueberry.
• If you can’t find the Raisin Bran cereal, you can use All-Bran Cereal instead for All Bran Muffins.
• Pull out the raisins, and add dried cherries or dried cranberries instead. This is really nice around the holidays.
• Chocolate chips instead of blueberries will add a fun touch for the occasional chocolate fix.

STORING LEFTOVERS

If you have made extra muffins, cool completely before storing in a plastic zipper baggy or airtight container on the counter for a few days. You can also wrap individual muffins in parchment paper, place them in a freezer-safe plastic zipper bag and store in the freezer for a few months. Frozen muffins will thaw in the microwave in less than a minute.

MORE BREAKFAST MUFFIN RECIPES TO TRY

Apple Cinnamon Muffins –a seriously moist apple-loaded muffin! 

Cream Cheese Banana Bread Muffins -The dreamy banana bread stuffed with a layer of cream cheese! 

Ginger Clementine Lemon Poppy Seed Muffins –The ginger and clementine combo here are unbeatable! 

Lemon Raspberry Almond Crunch Muffins — Bright, fresh, crunchy, and sweet! 

Cinnamon Rolls Muffins –this one is a real HIT, it’s a cross between muffins and cinnamon rolls!

Enjoy!