Cinnamon Blueberry Bran Muffins
Healthy bran muffins, anyone? I see you wrinkling your nose. I see you rolling your eyes. (I’m a Mom, so I’m used to being on the receiving end of “hands-on-hips, head-cocked-to-the-side, mouth-agape, head-shaking, what-planet-are-you-on” looks). Think what you want, but these cinnamon blueberry bran muffins are anything but a nose wrinkling, eye rolling, meh breakfast food. In Emily’s words, “Oh-Ma-Gawd! So good!” And she meant it.
I made these healthy bran muffins primarily because we had a load of fresh blueberries and one too many boxes of bran cereal in the house. Emily wandered into the kitchen as I was assembling this, took one look at the cereal soaking in almond milk, scrunched her nose and said, “What are you making?”
“Bran muffins.” I said.
“Yeah, I really don’t like bran muffins” was her reply. Okay.
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She turned heel and went off to Snapchat or Periscope or whatever these kids do, while I folded in the blueberries and sprayed my muffin tin. I filled the pan to the brim with the hearty batter and added a few extra blueberries, along with a sprinkle of wheat germ, and set the blueberry bran muffins into the oven to bake.
In the last ten minutes of cooking time, she wandered out asking, “What smells so good?” True story. When I finally pulled them from the oven she was practically hanging over my shoulder, “Can I have one? Please?”
“Not yet — I have to take pictures.”
“When you’re done, can I?”
“Tell you what… if you hold my reflector and bounce the light for me, you can have one.”
“Deal.” Then: “Oh-Ma-Gawd. So good! They don’t taste like those sawdust bran muffins. They’re moist and sweet. And there’s a ton of blueberries! I could eat these blueberry bran muffins everyday!”
LOL! #told-ya-so! Success! Incidentally, Scott loved them too! These healthy bran muffins are hearty and filling thanks to the bran and they freeze beautifully. Perfect for an easy, healthy, delicious breakfast — anytime!
More Delicious Muffin Recipes:
- Maple Walnut Breakfast Muffins
- Mini Pumpkin Chocolate Chip Muffins
- Light and Fluffy Gluten Free Strawberry Muffins
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Cinnamon Blueberry Bran Muffins
INGREDIENTS:
- 2 cups All Bran cereal
- 1½ cups almond milk
- 1 extra large egg
- ¼ cup canola or vegetable oil
- 1¼ cups + 1 tablespoon all purpose flour divided
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- 2 cups blueberries
- 1 tablespoon wheat germ optional
DIRECTIONS:
- Preheat the oven to 400°. Spray a standard muffin tin with vegetable spray and set aside.
- In a large bowl, combine the cereal and almond milk, stir to coat. Set aside for a few minutes while you assemble the dry ingredients.
- In a medium bowl whisk together 1¼ cups all purpose flour, sugar, baking powder, salt and cinnamon. Set aside.
- Add the egg and oil to the cereal mixture and stir until well combined. Add the flour mixture, mixing until just combined.
- Add the blueberries to the same bowl the flour was in and sprinkle the remaining tablespoon of flour. Toss to coat then add the blueberries to the bran mix and fold into the batter.
- Divide the the batter equally into muffin tins and sprinkle with a pinch of wheat germ.
- Bake for 20 minutes or until a cake tester comes out clean. Cool the muffins for 10 minutes on a baking rack, then turn them out of the pan and serve.
NUTRITION:
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Used skim milk and it came out great.
I made these last night and they turned out delicious! Only thing I added was a pecan on top. Thank you finally for a healthy yummy breakfast item. Took a pic but don’t see how to upload ??
So glad you liked them, Karen!
Can I use frozen blueberries?
Yes, but don’t thaw them before adding to the batter, otherwise the juice will bleed into it.
Can I use all-bran buds?
You should be able to use All Bran Buds, just make sure you soak them well.
Hi Lisa,
I have tried some of your other recipes and they are fabulous! I want to try these yummy muffins. I will try with raisin bran cereal as I have a couple of boxes in my pantry. It is a cold winter day in Cobourg, Ontario so they will be a great breakfast addition this weekend and when friends come to visit served with a hot cup of tea. P.S. – love your website!
I hope you enjoy the muffins, Nancy and am so happy to hear you enjoy the website. Food and cooking are my passion and it sounds like you enjoy good eating too! Glad to have you as a member of our tribe!
For the almond milk do we use regular or unsweetened. Also all bran do we crush them or use as is? Thanks in advance ?
I usually use unsweetened, but you can use whatever you prefer on the almond milk. You don’t need to crush the bran cereal — just soak it in the milk until it’s mushy.