Blueberry Maple Bran Muffins

5 stars based on 11 votes


My daughter loves to bake muffins for breakfast, and I love to bake with her. Problem is, most good muffins are loaded with the bad stuff — white flour, sugar and butter — and are really nothing more than cupcakes without frosting. On the flip side, most healthful muffins don’t taste very good. These blueberry muffins flavored with cinnamon and maple syrup strike the perfect balance between wholesome and indulgent. They’re lower in fat and sugar than most muffins, enriched with nutritious wheat bran and whole wheat flour, and chockfull of antioxidant-rich blueberries. The best part? My daughter loves them, and I can feel good about giving them to her.

Before we get started, a few words about the ingredients. I use a combination of whole wheat flour and all-purpose flour to give these muffins a distinct wheat-like flavor and texture — that’s what makes them taste like breakfast instead of dessert. Don’t be tempted to substitute all whole wheat flour or your muffins will turn out very dry. The recipe also calls for wheat bran, which is the outer layer of the wheat kernel that’s removed when wheat is milled into flour. It’s high in fiber and contains many essential vitamins and minerals. You can find it at most large grocery stores, Whole Foods or health food stores; if not, wheat germ (the most vitamin and mineral-rich part of the wheat kernel) makes an excellent substitute.

Begin by combining the all purpose flour, whole wheat flour, wheat bran, cinnamon, salt, baking powder and baking soda in a bowl.

Next, whisk together the eggs, sugar, maple syrup, oil and milk.

Pour the wet ingredients into the dry.

Whisk until batter is smooth. As you can see, it’s a very wet batter.

Before filling the muffin tins, toss the blueberries with a few teaspoons of flour.

Fill the muffin cups three-quarters full, then drop the blueberries evenly into the cups. If you’re wondering why I would do it this way, as opposed to just mixing them into the batter, it’s because the blueberries are heavier than the batter and have a tendency to sink to the bottom and cause the muffins to stick to the pan. This method keeps them nicely suspended in the muffins, and also ensures they are evenly distributed.

Using a spoon or your finger, press the berries just beneath the surface of the batter.

Bake the muffins for 20-25 minutes, until golden and crisp on the edges. Let the muffins cool in the pan for five minutes, then transfer to a rack. These are best served warm out of the oven.

This recipe was inspired by a similar recipe in Lucinda Scala Quinn’s Mad Hungry: Feeding Men and Boys.

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Blueberry Maple Bran Muffins

Servings: 14 muffins


  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 3/4 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1/2 cup wheat bran or wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/2 cup plus 3 tablespoons sugar
  • 1/2 cup canola oil (or other vegetable oil)
  • 1-1/2 cups low-fat milk
  • 1 cup fresh blueberries, plus all-purpose flour for coating


  1. Preheat oven to 400 degrees. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins, so 7 in each pan).
  2. In a large bowl, whisk together the flours, wheat bran, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet).
  4. Rinse the blueberries and toss them in a small bowl with 2 teaspoons flour until they are well-coated (they need to be wet in order for the flour to stick). Using a ladle or half-cup measure, scoop the batter into the muffin cups until they are about three-quarters full. Using your hands, evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). If you leave them showing, they will create holes in the muffins. Carefully fill the empty cups in each muffin tin half-way with water.
  5. Bake for 20-25 minutes, rotating pans midway through, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto wire rack. Serve warm. Store leftover muffins in an airtight container and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in 400 degree oven for 10-15 minutes.)
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Nutrition Information

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  • Serving size: 1 muffin
  • Calories: 221
  • Fat: 9g
  • Saturated fat: 1g
  • Carbohydrates: 32g
  • Sugar: 17g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 177mg
  • Cholesterol: 28mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Hi Jenn – this recipe looks interesting indeed – would I be able to usebuttermilk instead of the milk?

    - Delada on April 1, 2017 Reply
    • Hi Delada, I’d recommend sticking with the regular milk here. Hope you enjoy the muffins!

      - Jenn on April 4, 2017 Reply
  • 5 stars

    I made these. They were delicious and surprisingly moist.

    - Betty Twiss on March 10, 2016 Reply
  • 5 stars

    I googled “blueberry muffin recipe” this weekend and your recipe was shown with many others. Your amazing description won me over without clicking any others to compare. The muffins were fabulous and received rave reviews from my family. Thank you! We will make this recipe many, many more times.

    - Crystal on March 7, 2016 Reply
  • good morning! So excited I found this recipe and I have all ingredients except the bran. Would it be okay to use All-bran buds instead to save a trip to the market?

    Thank you

    - Julie on September 19, 2015 Reply
    • Hi Julie, Unfortunately, I don’t think those would work. So sorry!

      - Jenn on September 19, 2015 Reply
  • 5 stars

    I’ve tried making these in small load pans because I can’t find a muffin pan to fit inside my toaster oven. (My apt have only a toaster oven, no full sized oven, sadly.) The small loaf pan bread always seems to fall in the middle, though. Any suggestions??

    - Katie on August 5, 2015 Reply
    • Hi Katie, I wish I could be more helpful but the recipe is not intended for a loaf pan so it won’t rise properly. So sorry!

      - Jenn on August 10, 2015 Reply
  • Dear Jenn,

    Thank you for sharing this recipe. I would like to try it but I have a doubt and maybe you could help.

    I’m Italian, so not a native English speaker. And I live in Belgium, which means, when I go to the supermarket everything is in French and/or Dutch! Just to add confusion to confusion… 😉

    I saw a similar recipe on Zoe Nathan book “Huckleberry”. The recipe is called “blueberry bran muffins”, and in the introduction Zoe says “… the key is toasting the bran to a deep golden colour…”. But in the list of ingredients there is no bran, and there is wheat germ instead.

    I see that also here you mention bran OR germ, as if they were interchangeable.

    So my doubt is, are they? Because I always thought that bran was the external part of the seed and germ the internal one, so, two opposite things.

    Thank you so much in advance for the clarification!


    - francescabianca on July 30, 2015 Reply
    • Hi Francesca, You are correct that they are different but they are usually interchangeable in recipes — I’ve made these muffins with both and you really can’t tell a difference. Hope that helps!

      - Jenn on July 31, 2015 Reply
  • 5 stars

    I took these scrumptious muffins out of the oven 10 minutes ago and have already devoured two. I could not have just one! I also left out the 3 Tbsp sugar, used 3/4 cup unbleached flour, 1/2 cup sprouted spelt flour and the 3/4 cup whole wheat, and I substituted coconut oil for the canola. I used 2 cups freshly picked wild blueberries. Will definitely make these again!

    - Kate Kroeker on July 28, 2015 Reply
  • 5 stars

    This is my personal favourite, and I’m happy my kids love this, too!

    - Shella on March 29, 2015 Reply
  • 5 stars

    So good and a bit healthy. They were too good, the dogs climbed on the counter and ate the rest when I went out. I’m making another batch.

    - Amber on February 7, 2015 Reply
  • 5 stars

    I made these this morning. I didnt have any vegetable oil so I used olive oil. The muffins were so moist and delicious!

    - samantha on February 7, 2015 Reply
  • 5 stars

    These are fantastic, 5 stars. I substituted the milk with Vanilla Almond Milk and it was great.
    This recipe is a repeat, indeed!!!

    - Julie on January 25, 2015 Reply
  • Hi there,

    Because blueberries aren’t in season right now, could I use frozen blueberries instead of fresh?

    - Samantha on January 17, 2015 Reply
    • Hi Samantha, Yes, that’s fine. Be sure not to defrost them or they’ll “bleed” all through the muffins.

      - Jenn on January 17, 2015 Reply
  • 5 stars

    I followed the recipe exactly and they came out just as they look in the photos. I put them on a wire rack to cool and went off to have a cup of tea. I came back half an hour later and 3/4 of them had disappeared! I have 3 teenage mice, all of whom have no qualms about telling me I’m a rotten cook, so “Wow, Mum! These are absolutely delicious” speaks volumes! Breakfast muffins maybe – just don’t make them the night before!!!!

    - Alison on October 31, 2014 Reply
  • 5 stars

    Wow! I swapped the plain and whole wheat flours, and doubled the wheat bran and baking powder. Split the batter in half, added one cup of mixed frozen berries to one half and to the other half added 1/2cup chopped dried dates and one small diced red apple. Probably a bit more ‘branny’ than your intention, but totally delicious!! My 2 ASD children have trouble eating enough fibre, but I think you may have given me a secret weapon 🙂

    - Madonna Thomas on October 17, 2014 Reply
    • So glad they turned out!

      - Jenn on October 17, 2014 Reply
  • 5 stars

    Fabulous tasting muffin. I cut back on the 3 tablespoons of sugar though as the blueberries add the extra sweetness needed.

    - Pauline Stewart on July 2, 2014 Reply
  • I love blueberries and was wondering if it would be ok to double the amount of blueberries to say 10? (If I also increase the amount of maple syrup in recipe to say 1/2 cup?)

    - Carol on April 1, 2014 Reply
    • Hi Carol, Feel free to increase the blueberries. I don’t think I’d add more maple syrup as it might cause the muffins to brown too quickly. Instead, I think I might sprinkle some turbinado or brown sugar on top before baking. Please let me know how they turn out!

      - Jenn on April 2, 2014 Reply
  • I made these on a Sunday and they are the perfect on-the-go breakfast. Hearty and sweet and satisfying. I only substituted applesauce for the oil to get that extra edge health-wise. But other than that, delicious! I wonder what these would taste like with almond flour? I have never cooked with it, but have always wanted to and these muffins sound like a good thing to try it with!

    - Shayne on March 11, 2013 Reply
  • These tast too good to be healthy! I keep a batch on hand for my high schooler who rushed out the door every morning. It makes me feel good to know she has some ” brain food”

    - Sharyn on March 10, 2013 Reply
  • Can I use frozen blueberries? do I need to thaw them first? Will they be too juicy?

    - Walki on January 23, 2013 Reply
    • Hi Walki, Yes, you can definitely use frozen berries. It’s best not to defrost them. Hope you enjoy!

      - Jenn on January 26, 2013 Reply
  • I followed the recipe, except I substituted brown sugar for white. They came out so moist and perfect. Usually bran muffins are dry, these are perfection 🙂

    - Maya on January 14, 2013 Reply
    • Thanks, Maya. Good to know brown sugar works as well.

      - Jenn on January 17, 2013 Reply
  • Yum so good! I used frozen blueberries and they turned out beautifully. Thanks for another great recipe.

    - Katie on November 10, 2012 Reply
  • We made this recipe a few weeks ago. I have a tried and true bran muffin recipe in my repertoire, but am always on the hunt for something new! These were so fluffy and moist – mine are usually a bit drier and don’t rise quite as much. I loved the idea of placing the berries on top and dipping them under the surface – worked like a charm and the muffins turned out perfectly as pictured. I always learn something new on your blog! Thank you.

    - Liesel on October 4, 2012 Reply
  • I have a lot of frozen blueberries, do you think they will work out ok?

    - Nancy on October 2, 2012 Reply
  • Hi, I would like to make these for a brunch with some families, and maybe even your french toast with challah (that one’s even more likely, actually). Any idea on whether I can make either of these batters the night before, or even two hours beforehand, or will that mess up the chemistry?

    - Patricia on August 22, 2012 Reply
    • Hi Patricia, You can make the French toast batter the night before but not the muffins. Hope you enjoy them 🙂

      - Jenn on August 23, 2012 Reply
  • Hooray… a healthy muffin recipe! Now I have muffins that taste good and are good for me. Thanks! 🙂

    - Row on August 14, 2012 Reply
  • I made these tonight and they were FANTASTIC! Thanks so much for a wonderful recipe! 🙂

    - Meg on August 13, 2012 Reply
  • Yum! I made these a few days ago, and they’re already gone. I’m glad you noted (and the pictures show) that the batter is so wet, because at first I thought, “Uh oh…this can’t be right. Did I add too much milk? Not enough flour?” Not to worry! They turned out just fine. Thanks again for another great recipe, Jenn!

    - Allie on August 9, 2012 Reply
  • I substituted cane sugar for white sugar, double the blueberries, and both wheat bran and sweetened wheat germ and they are really not very good 🙁 I think it was the cane sugar – it’s just not sweet enough. I never like what I cook with it.

    - lindsey on August 9, 2012 Reply
    • Hi Lindsdey, It was probably also the fact that you doubled the berries. Blueberries get very sour when you bake them, so they need a lot of sugar to balance them out.

      - Jenn on August 9, 2012 Reply
  • Made these this morning w/ honey instead of maple syrup and they were delicious! I really liked the suggestion of putting berries in batter after t hey were in the muffin tins – made for a nice distribution of the berry in the muffin.

    - Shelley Thomas on August 8, 2012 Reply
  • I just made these muffins – delish!!! Not too sweet, perfectly moist. Only one problem, I burned them, and they cooked for only 20 minutes. Any idea what I did wrong? I would like to make them again, but I don’t know how to prevent them from burning again…

    - Elissa on August 5, 2012 Reply
    • Hi Elissa, So glad you liked the muffins! That’s strange that they burned. It may be that your oven is a bit too hot — you can try calibrating it or just cook the muffins at 375 next time.

      - Jenn on August 5, 2012 Reply
      • Thanks! I will try the lower temp.

        - Elissa on August 6, 2012 Reply
  • I’m not a fan of maple flavor, any suggestions on what I could substitute for the syrup? Honey, perhaps?

    - Shelley Thomas on August 5, 2012 Reply
    • Hi Shelley, Yes, honey would work great!

      - Jenn on August 5, 2012 Reply
  • We made these last night and fed them to the kiddos this morning (2 & 4) and they LOVED them! We didn’t even reheat them and they gobbled em up!

    Thanks for sharing another great recipe!

    - Nicole on August 3, 2012 Reply
  • As you commented & we know, white sugar is bad for you, yet there is 1/2 cup plus of sugar used in this recipe! Can there not be a better substitute suggested?!

    - Barb Kimler on August 3, 2012 Reply
    • Hi Barb, Unfortunately, I know of no good sugar substitute. I tried making the recipe with less, but the sourness of the blueberries was overwhelming. You need the sugar to balance it out. That said, I’ve made this recipe using only 1/4 cup sugar with chopped strawberries instead of blueberries and it came out great.

      - Jenn on August 3, 2012 Reply
  • Your daughter is so cute!! I love bran muffins…always have. These look great 🙂

    - Ashley @ Wishes and Dishes on August 2, 2012 Reply
  • Do you think whole wheat pastry flour could be subbed for all the flour? I think it would work. I’ll try it and let you know. These look wonderful, and the idea to drop the blueberries in is a really good one. Thanks for sharing this!

    - Suechef2 on August 2, 2012 Reply
    • Hi Sue, Whole wheat flour absorbs more liquid than all purpose flour, so you will need to add a bit more milk to make up for the difference, otherwise the muffins will turn out really dry. Hope that helps.

      - Jenn on August 2, 2012 Reply
      • Thank you! I think the whole wheat pastry flour is a tad lighter, and might work better than the whole wheat flour; if it doesn’t work, nobody to blame but me!

        - Suechef2 on August 4, 2012 Reply
    • You might try an extra egg yolk. It provides liquid (good) and fat (not as good) that can keep the dough moister.

      - Sue on August 4, 2012 Reply
  • I have ALWAYS LOVED bran muffins. I remember eating them as a kid thinking, “These are muffins for old people.”
    These look wonderful!

    - leslie on August 1, 2012 Reply
  • These look great! I love bran muffins, especially with fresh fruit in them 🙂

    - Heidi @ Food Doodles on August 1, 2012 Reply
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