Can I use frozen blueberries instead of fresh in blueberry bran muffins?

Sure, that's fine! Just be sure not to thaw them or they'll "bleed" in the batter and change the color of the muffins. Also, toss them in flour as you would with fresh blueberries to prevent them from sinking.

Do I have to use both all-purpose and whole wheat flour in blueberry bran muffins?

You can use just all-purpose flour if you prefer, but using both gives the muffins a nice texture and added nutrients.

How should I store the muffins?

Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.)

Can I freeze blueberry bran muffins?

Absolutely! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the counter before serving.

Blueberry Maple Bran Muffins - Once Upon a Chef

Blueberry Maple Bran Muffins

Looking for a wholesome muffin that everyone will love? These blueberry bran muffins hit the sweet spot between nutritious and delicious.

Servings: 12 muffins

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients

1 cup plus 2 teaspoons all-purpose flour, spooned into measuring cup and leveled-off, divided
¾ cup whole wheat flour, spooned into measuring cup and leveled-off
⅓ cup wheat bran or wheat germ
1¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs
¼ cup pure maple syrup
⅔ cup sugar
½ cup vegetable oil
1 cup milk
1 cup fresh blueberries

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. Grease a standard 12-cup muffin tin with non-stick cooking spray.
In a large bowl, whisk together the 1 cup of the all-purpose flour, the wheat flour, wheat bran (or wheat germ), 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 the remaining 2 teaspoons of flour until they are well-coated (the blueberries need to be wet in order for the flour to stick). Add them to the batter and fold gently with a spatula until evenly distributed. Using a ladle or ⅓-cup measure, scoop the batter into the muffin cups until they are almost full.
Bake for 25 to 30 minutes, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto a wire rack. Serve warm. Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 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 to 4 hours on the counter before serving.

Nutrition Information

Serving size: 1 muffin
Calories: 243
Fat: 11g
Saturated fat: 1g
Carbohydrates: 33g
Sugar: 17g
Fiber: 2g
Protein: 4g
Sodium: 183 mg
Cholesterol: 33 mg