Happy Super Bowl Sunday everyone! At this point, I’m sure most of you are hustling about getting those game day favorites ready. I’m kind of sad that I won’t be able to partake in the traditional “homegate” activities, but Zach and I will be enjoying it from the comfort of the Rockies. I’m not sad about this, and I’m not sad about these blueberry bran muffins I’ve decided to share today. They are by far the best bran muffins I’ve ever had, and I’m thinking you will agree too!
Ok, so these blueberry bran muffins aren’t your everyday bran muffin. I have to be honest, I’ve always been kind of scared of the bran muffin. They are often incredibly dry, boring, tasteless, awful…do I need to go on?
I have never had an amazing bran muffin until I decided to try baking them myself.
This blueberry bran muffin recipe is just your basic muffin recipe, but with wheat bran thrown into the mix. You can usually find wheat bran in the grain section of your baking aisle. It’s also an ingredient that I always have gracing the shelves of my pantry. It’s a great staple to have on hand…ya know when you have the yearning to bake up some bran muffins! ;)
I personally like to use frozen fruit in muffins, which is why I went with frozen blueberries for these blueberry bran muffins. Blueberries, especially fresh blueberries, tend to bleed throughout the muffin batter. I absolutely hate when this happens. Make sure you use completely frozen blueberries. Do not thaw them. It will be much easier to fold in to the muffin batter.
Pair these blueberry bran muffins with an oatmeal stout. It will really bring out these blueberry bran muffins’ sweetness!
Have a great day everyone! See ya all tomorrow! xo
- 1 1/4 cup all-purpose flour
- 2 1/2 cups wheat bran
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 3/4 cup honey
- 8 ounces vanilla Greek yogurt
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup frozen blueberries
- 1/4 cup unsalted butter melted
- 3 tablespoons maple syrup
- 1 cup confectioner's sugar
- 2 tablespoons milk nut milks or soy milks may be substituted
- Preheat your oven to 350 degrees F and spray a 12-count muffin tin with non-stick spray. Set aside.
- In a large bowl, whisk together the flour, wheat bran, baking powder, baking soda and salt. In another large bowl. whisk together the sugar, honey, yogurt, oil, eggs and vanilla extract. Fold the dry ingredients into the wet until just combined. Do not over mix.
- Fold in the frozen blueberries.
- Divide the muffin batter evenly among the 12 muffins molds. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean and the tops are brown.
- Allow to cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack.
- While your muffins are cooling, prepare your glaze. To make the glaze, whisk together the butter, syrup, confectioner's sugar and milk in a small bowl until smooth and creamy. If the glaze is too thick, add more milk until you reach the right consistency. Drizzle the glaze on top of each muffin, letting it set completely. This should happen rather quickly.
- Muffins will keep in an airtight container for 2-3 days.