Blueberry Maple Bran Muffins
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Muffins flavored with cinnamon & maple syrup strike the perfect balance between wholesome & indulgent.
My daughter loves to bake muffins for breakfast, and I love to bake with her. Problem is, most good muffins are loaded with 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 bran muffins flavored with maple syrup strike the perfect balance between wholesome and indulgent. They’re lower in fat and sugar than most muffins, enriched with 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.
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 they 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.
Step-by-Step Instructions
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
Muffins flavored with cinnamon & maple syrup strike the perfect balance between wholesome & indulgent.
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- ¾ cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
- ½ cup wheat bran or wheat germ
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ⅓ cup pure maple syrup
- ½ cup plus 3 tablespoons sugar
- ½ cup canola oil (or other vegetable oil)
- 1½ cups low-fat milk
- 1 cup fresh blueberries, plus all-purpose flour for coating
Instructions
- Preheat oven to 400°F. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins, so 7 in each pan).
- In a large bowl, whisk together the flours, wheat bran, baking powder, baking soda, salt and cinnamon.
- 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).
- 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.
- 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°F degree oven for 10-15 minutes.)
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
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, Edamam.com. 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.
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These are my go-to muffins whenever I have leftover blueberries. I love that they’re not like some of the blueberry “sugar bombs” that some stores sell. Thanks Jenn for another great recipe!!
I made these for my grandson in smaller than mini muffin size, put three blueberries in each and Jenn was right – the blueberries are tart when baked. I got 24 muffins and had a lot of batter left and it thickened a bit while it sat. I added a full cup of raisins to that and baked the remaining batter in regular mini muffin cups (not adding the blueberries) and they came out a bit on the drier side but the raisins made them moist and gave a bit of sweetness to them. My oven runs hot so baked at 375.
I love that these muffins don’t require a stand mixer and are healthier than muffins with a lot of sugar.
I was wondering if I can substitute buttermilk for the milk? Love, love, love your recipes. Thank you, Lori.
Hi Lori, So glad you like the recipes! I’d stick with regular milk here. Hope you enjoy the muffins. đŸ™‚
Hi made these twice before cause they are that good. Question, can I put half the batter in the freezer for a later date?
LM
Hi Lee, I wouldn’t recommend freezing any of the batter, but the baked muffins would freeze nicely.
Could buttermilk be replaced for the regular milk?
Hi Laura, I’d stick with regular milk here.
Can I sub oat bran for wheat bran?
Sure, Mary, that should be fine. Hope you enjoy!
I loved this healthier recipe. It’s not overly sweet but will satisfy your morning craving. The only change was I didn’t have low-fat milk so I used whole milk. Yummy treat for our family.
Love the recipes I’ve tried so far and Once Upon a Chef is a go to for inspiration.
I made these muffins exactly as written and they are very, very yummy!! Thank you!!