Healthy Blueberry Bran Muffins
Start your morning with these moist, lightly sweetened blueberry bran muffins made with honey, fresh blueberries, and coconut flakes. You’d never guess they’re light!
- 1 cup wheat bran
- 1½ cups white whole wheat flour
- ⅓ cup sweetened shredded coconut
- ¼ cup walnuts (chopped)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened vanilla almond milk (or fat-free milk)
- ½ cup honey
- 1 teaspoon vanilla extract
- ¾ cup unsweetened applesauce
- 2 tbsp coconut oil (or oil of your choice)
- 2 large eggs (beaten)
- 12 ounces fresh blueberries
- Preheat oven to 400°F. Line a muffin tin with 16 liners and spray with oil.
- Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.
- In a separate bowl, blend applesauce, almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.
- Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Makes 16 muffins.
Blueberry Bran Muffin Recipe
I grew up eating bran muffins at my mom’s luncheonette. She would split them open, toast them on the griddle, and serve them with butter and sometimes jam. These blueberry bran muffins bring me right back to those days. They’re perfect with coffee or tea and make a great addition to your meal prep ideas, too. Freeze the extras to enjoy throughout the month, or make a half batch if you don’t want leftovers. For more variations, try my Gluten-free Blueberry Oatmeal Muffins or Whole-Wheat Blueberry Muffin.
Here’s more info on all the ingredients in these healthy blueberry bran muffins. See the recipe card below for the exact measurements.
- Wheat bran is “the outer layer of the wheat kernel.” It replaces some of the flour and increases fiber. This recipe calls for 1 cup of bran, which contains 20 grams of fiber.
- White whole wheat flour adds even more fiber.
- Mix-ins: Sweetened shredded coconut and chopped walnuts add texture and flavor.
- Baking powder and baking soda help the muffins rise.
- Unsweetened vanilla almond milk keeps these dairy-free, but you can use skim milk if you prefer.
- Honey sweetens the blueberry muffins.
- Vanilla extract improves the flavor, adding a subtle sweetness and warmth.
- Unsweetened applesauce is a low-calorie substitute for oil.
- Coconut oil: Since we’re using applesauce, we only need 2 tablespoons of oil. If using coconut oil, microwave it until melted, then let it cool for a few minutes before mixing it into the batter.
- Eggs bind the ingredients together. If possible, let them come to room temperature first.
- Blueberries: Feel free to use fresh or frozen blueberries (don’t thaw them). If using fresh, dry them thoroughly after rinsing to avoid adding extra moisture to the batter.
