Blueberry Bran Muffins – healthy and hearty muffins made with Greek yogurt, wheat bran, and fresh blueberries.
I made breakfast!
Oh my gosh, it rained all. weekend. long.
And, like, actual storms. With thunder. We never get storms like that.
I didn’t leave the house a single time. I watched 2 full seasons of Real Housewives of NY, read a book and a half, and made more chicken jerky for the dogs. I desperately needed a weekend of no stress and doing absolutely nothing. It was perfect.
And I had made these muffins during the week so I didn’t even have to worry about making breakfast for anyone.
Blueberry Bran Muffins
When I want a muffin, I’m very specific. I either want a really light and fluffy blueberry muffin (always blueberry) or something with a bunch of texture, like a bran muffin.
No other muffins exist in my world.
These Blueberry Bran Muffins are the current weekend breakfast at my house. I’ve made several batches in the last month because everyone loves them.
I know when you think of bran muffins, you probably think of the ones at Starbucks that you could actually kill someone with if you threw it hard enough but these aren’t like that at all.
The wheat bran gives the best texture without making them dense. Plus, the blueberries are so juicy and delicious right now.
I couldn’t find wheat bran at either of my big grocery stores but found a giant bag in the bulk section of Natural Grocers for $.99. So check the bulk area of your health food store. If you still can’t find it, you can always order it.
More Muffin Recipes
Banana Muffins with Nutella Swirl – the best way to use super ripe bananas! Soft and fluffy banana muffins with a nutella swirl on top! What’s better than chocolate for breakfast?
Strawberry Chocolate Chip Muffins – fresh strawberry muffins made with Greek yogurt so not only are they good for you, the yogurt keeps them really moist and soft. Mini chocolate chips get folded into the batter to provide just the right amount of sweetness.
Pineapple Upside Down Muffins – Like a pineapple upside down cake in muffin form! Pineapple muffins made with yogurt so they stay nice and soft with a sprinkle of brown sugar and a maraschino cherry on top. These almost taste like dessert!
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 7 ounces plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla
- 2 1/2 cups wheat bran
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 8 ounces fresh or frozen blueberries
Preheat oven to 350F. Line 12 regular sized muffin cups with liners.
In the bowl of a stand mixer fitted with a paddle attachment, beat together softened butter and sugar until light and fluff. Add yogurt and eggs, one at a time, and vanilla, beating after each addition.
In a separate mixing bowl, whisk together wheat bran, flour, baking powder, baking soda, cinnamon, and salt to remove any lumps.
Add the flour mixture to the butter mixture and beat until just combined. Use a rubber spatula to gently fold in blueberries.
Bake 25 - 28 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool on wire racks.