Description

Our Blueberry Burst Tops bran muffins recipe offers a delicious and simple start to any day, packed with juicy berries and wholesome fiber. These easy-to-make muffins are perfect for a quick grab-and-go breakfast or a cozy weekend treat.

Ingredients

Scale

1 cup whole wheat bran
1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.75 cup brown sugar, packed
2 large eggs
1 cup milk
0.5 cup vegetable oil
1 tsp vanilla extract
1.5 cups fresh or frozen blueberries

Instructions

Preheat Oven and Prepare Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Whisk Dry Ingredients: In a large bowl, whisk together the whole wheat bran, all-purpose flour, baking powder, baking soda, and salt until well distributed, about 20 seconds.
Whisk Wet Ingredients: In a separate medium bowl, thoroughly combine brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and creamy, about 1 minute.
Combine Mixtures: Pour the wet ingredients into the dry. Mix just until combined; a few lumps are fine. Do not overmix. (If it looks a little dry, splash in 1-2 tablespoons of milk.) This quick step takes about 30 seconds.
Fold in Blueberries: Gently fold in the blueberries. (If using frozen blueberries, toss them with a teaspoon of flour before adding; this helps prevent them from sinking.) Stir just a few times until incorporated.
Divide Batter: Using a large cookie scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake Muffins: Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean and and the tops are golden brown.
Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Reduce brown sugar for healthier muffins or add flaxseed meal for extra fiber. If using frozen blueberries, toss with flour to prevent sinking. Prepare dry ingredients the night before for quick mornings. Fill muffin cups 2/3 full to ensure domed tops; use the recommended amount of blueberries to prevent sogginess.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (90 g)
Calories: 290 calories
Sugar: 25 g
Sodium: 280 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 30 mg

Keywords: easy breakfast, bran muffins, blueberry, fiber, wholesome, family recipe, baking, quick muffins, moist