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A solid bran muffin recipe that yields a distinctly breakfast-y result — they feel very wholesome no one will mistake these for cupcakes! The second goes on top of the muffins, but I missed where the first gets incorporated. Julie Willow Bird Baking April 13, at Way back over 10 years ago when I first got married, I lived 30 minutes from the nearest store. Skip to main content. For me, the platonic ideal of a muffin is hearty, barely sweet, full of fruit, and not at all something you could top with frosting and call it a cupcake. Your blog is beautiful and deeply inspiring!

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What Are the Benefits of Eating Blackberries?

Bran is often heat-treated to increase its longevity. Rice bran is a byproduct of the rice milling process the conversion of brown rice to white rice , and it contains various antioxidants that impart beneficial effects on human health. Rice bran also contains a high level of dietary fibres beta-glucan , pectin and gum. In addition, it also contains ferulic acid , which is also a component of the structure of nonlignified cell walls.

However, some research suggests there are levels of inorganic arsenic present in rice bran. Bran is often used to enrich breads notably muffins and breakfast cereals , especially for the benefit of those wishing to increase their intake of dietary fiber.

Bran may also be used for pickling nukazuke as in the tsukemono of Japan. Besides using it for pickling, Japanese people also add it to the water when boiling bamboo shoots , and use it for dish washing. In Kitakyushu City, it is called jinda and used for stewing fish, such as sardine. Rice bran is also stuck to the surface of commercial ice blocks to prevent them from melting. Bran oil may be also extracted for use by itself for industrial purposes such as in the paint industry , or as a cooking oil , such as rice bran oil.

Wheat bran is useful as feed for poultry and other livestock , as part of a balanced ration with other inputs. Wheatings, a milling byproduct comprising mostly bran with some pieces of endosperm also left over, are included in this category.

It is a common substrate and food source used for feeder insects, such as mealworms and waxworms. Wheat bran has also been used for tanning leather since at least the 16th century.

George Washington had a recipe for small beer involving bran, hops , and molasses. It is common practice to heat-treat bran with the intention of slowing undesirable rancidification. I couldn't find nutritional info on the original recipe. These muffins were a slam dunk hit at our house, 5 stars. We are thinking about adding chocolate chips to a batch.

I have been making bran muffins all my life, but love this easy recipe. Will make it often. These are so quick easy and fantastic!

I had a bunch of slightly state bran flakes and found this recipe. Within an hour we had these great muffins for breakfast instead of stale cereal: Love that they are not too sweet, and not oily.

Plus the recipe says 18 muffins, and sure enough it filled exactly 18 spaces in my muffin trays! FYI They don't puff up much in the oven but the texture is good, so that doesn't matter at all. And have added cranberries and rasins lots of times so goooooood and easy. I substitute Splenda for the sugar and use the Ultra-Skim milk. I also add diced apples to mine. Great snack for my diet. Took a variety of grains I had lying around oatmeal, some quinoa, some buckwheat and put them in the food processor to use instead of bran did not feel like going to the grocery store Saturday AM.

Some of the grains were still a little chewy in the muffin, but overall it was delicious! Used raspberries and blackberries. I had to be a little conservative with the batter to fill 12 cups, but they baked up into big, fat, grainy morsels of deliciousness.

Thanks for fueling my muffin obsession in a healthy way! I was going to use up some leftover buttermilk on pancakes or waffles until I saw this. Great and healthy way to start the weekend. What is the resource for having these made? Oh yummy looking muffins too! Joe Pastry, who I absolutely love and whose recipes rarely lead me wrong, notes that a domed muffin is a sure sign of an overmixed muffin that will be chewy and tough: Made them and they were delicious!

A nice change from overly sweet breakfast muffins. I just followed the 2 tsp of fruit per muffin and made a variety: The berries were all frozen. They were all great but my favorite might have been mango-banana-coconut perhaps because they were the most moist? I used yogurt thinned with raw milk, replaced the bran with oat flour and the AP flour with whole wheat.

I cant wait to make them again with other fruits! I had used old fashioned oats, processed in a coffee grinder in your recipe for whole wheat cinnamon swirl bread. It worked well so I used it here, too. I love your recipes! Made these with blueberries and they were super delicious! I also did the yogurt thinned with water and turned out great!

Thanks for the awesome recipe! We left Brooklyn a year ago, but their muffins would be enough to lure me back and, for another neighborhood plug: I am a huge fan of baking and enjoying the results but recently I have gone off rich, dense slices and cakes. Im sure this love for decadent sweets will return sometime but for now, these muffins were perfect!

I made them with a mix of sour cream, natural yoghurt and milk, frozen blueberries left over from my summer job on a blueberry farm and new season apples. They were light and tasty and I found that I could really taste the fruit due to the relatively limited amount of sugar.

A perfect mid morning study snack! Love your blog, all the way from Cambridge New Zealand! I made them with raspberries, blackberries, and coconut, and they taste distinctly breakfast-y — the sweetness level is very, very light. I also made them with olive oil, which comes through surprisingly clearly taste-wise.

Just made these with ground up steel cut oats instead of bran, and they came out beautifully. I put frozen berries in half the batch, and frozen concord grapes that I picked and deseeded last fall in the other half. The grape ones were the best! They formed this amazing little pocket of custardy jam. Thanks for the great recipe! These muffins look delicious! My new favorite muffin — just the right amount of sweetness for breakfast. Thank you for such a great blog and book.

I just made these just now and they are really really delicious. Right up there with your whole wheat raspberry scones which reign supreme in my house. I think the issue is that the batter is too scant to be split across 12 muffins. I split mine across 10 muffin cups and mine came out very nicely shaped with raised, well rounded domes.

Deb, You indicate to divide the granulated sugar. Where does the first teaspoon go? The second goes on top of the muffins, but I missed where the first gets incorporated. My mixture seemed thin at first, but the reaction of the buttermilk and baking soda puffed it up, making it seem thicker. Thanks for the great recipe.

Deb, these made my morning. They were indeed very tender, and I loved the subtle sweetness. I used blueberries, but now my mind is on rhubarb as it is all spring.

I bet it would be as great here as in your whole-wheat rhubarb muffins. This recipe worked flawlessly for me! I used spelt bran because I happened to have a ton of it.

They did not disappoint! I used frozen blueberries in mine and since for some reason I have a stockpile of wheat bran in the freezer, this will be my new go-to recipe for muffins. Batter was thin — I used milk and vinegar as a sub for buttermilk but otherwise followed the recipe exactly. These turned out exactly as you describe. Best part is that they are almost better the next day. The blueberries I used had fused into the center like a pocket of jam and the bran part was moist and tasty.

I followed the recipe exactly. The cereal made them slightly more corn muffin-like in texture, but they were still fluffy and wholesome. Thanks for another winning recipe! This is my new go to breakfast with some fruit and a latte. Au contraire, I am the last person to hear about these muffins. But better late than never.

The mixed berries seem like a great addition. You mentioned that you halved the recipe. Or did you find you needed more than the original called for? Even more of a mystery! I wonder why our difference in volume and shape? Mine is a standard muffin tin. My batter was quite thick also. I like to combine the buttermilk with the bran in advance since I think it hydrates the bran better, but it also results in a thicker batter. So mine was nice and thick and looked like yours does in your photos.

Mine definitely came up out of the cups a bit and gave me a good broad but domed classic muffin shape. Muffin mysteries and magic! BTW, thanks again for the amazing recipe. Mine were just as delicious re-toasted this morning as they were last night, which is to say pretty phenomenally delicious. Marina — It calls for 1 tablespoon tbsp each. It also matches the book version. Got up as usual, had a real urge for these, so made them and had a late for me breakfast at 8: Well worth the wait!

I used kefir, added cinnamon and used both fresh and frozen blueberries. I felt lazy, so coated the berries with the small amount of white sugar, then folded them into all the batter. I also made 8 regular size and 12 mini muffins. I like to know, sen though I basically try to eat healthy but always tasty. They were delicious, kept a few out and froze the rest. I love Jacob so much. Some of them are my nephews and nieces and their kids.

You and your hubby and Jacob are another. When I saw his picture holding the espresso cup, I fell in love all over again!! Deb you are awesome and so is Jacob. I must be a dissenting opinion on these muffins. I followed the recipe as written and they just were not as tasty as the ones that I make using the breakfast cereal.

Still a huge fan of your blog though. Thanks so much for this yummy recipe. I made these today but as I had no wheat bran I just used quick cook oats and they worked perfectly. I now have a good little stash of oat and apple muffins in my freezer.

This is my kind of sleuthing!! I was stumped when I tried to find a recipe from Blue Sky, so glad you persevered and found these! I just pulled these out of the oven. I used plums and strawberry slices, and used oat flour instead of all-purpose.

Thanks for another keeper, Deb! I used whole oats ground in a food processor to replace the bran, since I was out of bran, and replaced half the white flour with spelt since I was almost out of white flour , used a mix of frozen blueberries and raspberries and…YUM!

However after I baked them, i realized that I had sprinkled the tops with a small amount of salt rather then sugar and consquently have discovered that a bit of saltiness enhances the muffin.

I may have to experiment further with this discovery…. Made these last night. Also, after putting on the fruit layer, I had way more than 1 Tbsp per muffin of batter left.

Kat — Yes, mine got airy after it was mixed too. Glad it was a hit. Your 2 year-old sounds like my 4. Re, wet centers — FWIW, the muffin Jacob and I split this morning from the bakery had a slightly undercooked center so I guess it happens to the pros too. Regardless, you can always bake it a couple extra minutes and it should eventually firm up. I met the owner once and he was just as amazing as his muffins.

I always rave about their muffins and it sounds weird to rave about muffins, but they are that good! My favorite is pumpkin, apple, cream cheese. How fun to be able to try these with many different kinds of fruit in the middle.

Have got to be better than the usual muffins available in shops in the morning! Just a fantastic recipe that is so healthy. I used whole wheat pastry flour for the flour part. I like the blackberry best. I put a little raw sugar on top instead or regular sugar, because I like crunchy sugar on top of muffins. These are not going to last long.

I think these my second favorite muffins ever. My favorite muffins will always be those amazing plum poppyseed ones in your book! Thanks so much for sharing these! I used blueberries and oat bran as I had them to hand. They were moist and light-most unusual for a bran muffin.

They were demolished and want to make another batch today! Banana was requested so I will give it a try and let you know. Love the idea of coconut too that I read in one of your comments. I followed the recipe to a T, and used fresh peaches and raspberries. The muffins made with the 7 grain cereal, while good, were much denser and more chewy. The muffins made yesterday afternoon with the wheat bran are much lighter and probably the most moist bran muffin I have ever encountered. I chose apples and huckleberries for the fruit fillings this time.

Dying to try this since I have been shamefully baking and re-baking your double chocolate banana bread and it MAY be time to rein in my sugar intake.

I just wanted to let you and anyone else who is interested know that I made a gluten-free version of these and posted them on my blog! They turned out fabulously! One question — could I substitute butter for the oil, or would that throw things out of whack? MWH — No reason why not. I used a half cup blueberries and a half cup chopped strawberries. I thought these were absolutely fantastic, but may up the amount of fruit next time or leave bigger chunks.

No problems with wetness at all. Overall, amazing recipe and pretty easy to make and I would definitely make again!! Highly recommend folks give it a try! I think it may have to do with how long you let your batter sit in between mixing it and adding it to the muffin tin. The batter really thickened and expanded it actually worried me a bit at first , and I had plenty for the 12 cups and some bowl licking afterwards and it domed really nicely.

Ok I am eating one of these right now. In my defense, he had already had two! If I had to change something, I would use probably add some nutmeg or something else, you are obviously better than me at knowing what it needs!

But overall, they were great! I loved the fact that they are not very sweet, because that way I can taste the fruit. All in all, they disappeared so fast it made my head spin!

I just made these with diced pear and a little ground ginger, the perfect take along breakfast for my early starts this week. Just pulled these bad boys out of the over. They smell out of this world! Never eating anything else. They are exactly as good and well-balanced as you said. My dark brown sugar is compacted into a brick, but I used roughly half that and half molasses, which gave a nice deep flavor. Oh emm gee— just pulled a batch out of the oven:: My family thanks you. I used half plain Greek yogurt and half sour cream for the buttermilk, ground oatmeal, and blackberries for the fruit.

The batter was very wet — like partially whipped cream! Heart firmly in mouth, I cooked them. And they came out fine: Pear and candied ginger was a firm winner over peach and cream cheese. Will be making them again: I used frozen blueberries, coconut oil, and oat bran instead of wheat bran; sprinkled the tops with sliced almonds and turbinado sugar. They were so tasty, we could have eaten all 12 in one sitting, and maybe we should have since they definitely were not as tender and delicious the 2nd day.

But still a dang good afternoon treat on an otherwise dull Monday afternoon. Just made a batch of plantain-coconut and enjoy these more than the mango-blueberry I tried last week. The plantain lend a moistness that was missing with the first batch, in which I found the wheat bran was a bit too dominant a texture though neither my two-year old nor my four-year old seemed to notice — woo hoo!

Great breakfast option on the run. My dough was quite firm. They tasted pretty ok, but not great. In the meantime I found wheat bran in the fourth store and will try again with that and probably more fruit in the middle. Made these with macadamia nut oil and blueberries. Tender, moist, barely sweet…perfect. Would make them again tomorrow if I could get away with it! Thanks so much for sharing, Deb.

Blimey these are good! Made them with blueberries. Great warm out of the oven with lots of butter and a cup of tea. These look just lovely.

Can you recommend a substitute for the egg? Hearty but just as moist as with only wheat bran. Oh, and a little sweeter because of BUDS.

Thanks Deb for great recipes exactly when we need them! The few leftovers made after-school perfect snacks for my daughter, who requested that I make another batch, pronto! I used spelt flour instead of all purpose. Just made these tonight. I had all the ingredients but procrastinated on making them. Fast forward to right now…I had four. Fruit filling was a blueberry-blackberry-raspberry mix straight from the freezer, and used sour cream thinned with a little bit of water.

Portion wise I kinda fudged it but it turned out amazing. These muffins taste sooo nice!! Thanks for the recipe! Left out the fruit but they still tasted good: We enjoyed these alot: The batter seemed a little thick, so I used more liquid than the recipe called for. Used frozen cranberries for the fruit.

Even with all the alterations, the muffins turned out great and had nice round tops. Very versatile recipe- I look forward to making it again. Thanks for sharing Deb! I too made modifications and they came out just as yummy as you described. I baked them for minutes. The only other modification was when I ran out of fruit for the last three or so and I used a bit of jam to substitute for the fruit. I made the muffins on Friday. They are still good today Sunday. I too had runny batter but the muffins came out fine.

I will be making them for my rug hooking group. All that I have tried have been delicious. Made these using whole wheat flour and oat bran. They turned out very well. Mine were definitely best the day they were made. Thank for inspiring me to bake! Holy new favorite muffin-ness!

I went with mango and blackberries and probably could have eaten them all straight out of the oven. First time making bran muffins. I used ground oatmeal and it worked like a charm. I am going to make some strawberry rhubarb this afternoon. Just made these, halved the recipe and used oat bran.

Just the right sweetness, wholesome and delicious. When I saw this recipe I was skeptical. I do not have fond memories of bran muffins. Just made them again with yogurt instead of buttermilk. Still good, but not nearly eat-three-in-a-row good. I have made this recipe up a few times. After making the Blue Sky muffins a couple of times I have tweaked it a bit simply by allowing just the bran to soak in just the buttermilk for a few minutes while I rummage around gathering up the rest of the ingredients.

I then beat the egg, oil and vanilla together and add to the bran buttermilk mixture and of course then combining the wet and dry. It has been met with applause and approval by all who do not share my passion for a heartier molasses bran muffin! I was out of bran so I substituted with 1. The pear cornbread muffins that a reader requested are a favorite of mine. And thanks for the bran muffin recipe. Patty — Thanks for sharing that! Mango, lime zest and almonds went in a half batch; pear, walnuts and a little chopped dark chocolate in the other.

Taste and texture wise, though, these are superb: The amount of sugar was just right as well. Seriously Deb, this post has been the best part of my day so far and I cannot WAIT to make a batch of these this weekend! These were very good, and definitely more of a hearty breakfast muffin than sweet treat. Just made them with my 5 year old and put blackberries, blueberries and raspberries in them. I want to make a second batch with apricot and peaches.

We all love them! Made them with oatbran , part buttermilk and part yogurt. Looking forward to making the carrot salad this weekend! Made these earlier today. For the first 9 I used blueberries, strawberries and raspberries. For the last three I used three dark chocolate disks per muffin instead. Thanks so much for the recipe Deb! Just made these for the first time to bring to a function tomorrow morning. I used blueberries for the fruit.

Between my husband and myself, we managed to eat 9 today. I followed the recipe and they came out perfect. I would do it tonight, except I have a newborn and I really, really need some sleep. Thanks for such a great recipe find. For wet, mushy muffins, try decreasing the buttermilk to 1 cup. I think the brand of bran is the major problem. I used Shiloh Farms bran from whole foods, got the eat-with-a-spoon muffins someone described earlier. Made them again this morning with 1 cup of buttermilk and they were perfect.

I also let the batter sit while I chopped the fruit. Heads up for anyone looking to substitute oatmeal for bran — you want to use the volume measurement, not weight! Been looking for a good muffin recipe for ages and these are amazing! I replaced the oil with a quarter cup of homemade applesauce just apple cooked with a bit of water and they come out perfectly.

Since the apple sauce is sweet, you can reduce the sugar if you want as well, so they are even healthier! Given these changes, not surprisingly, the batter was really wet and I had a lot more batter than for just Still, they cooked out beautifully in the recommended time frame and were really good for a super healthy muffin.

Not too sweet and perfect for a quick, healthy breakfast. These muffins also rose a tiny bit more though they were all pretty flat. I live in Austria, which is a country with a great sweet bakery tradition.

No one here thinks that muffins are something really worth making…. I have made them for my friends and family with any fresh fruits I could get and maybe started a rave here: Even very health-conscious mums allow these muffinsfor their kids. And they do a great work for my guts. Thank you for this wonderful recepie! Hi Deb, I made these this morning and they are phenomenal! So my batter was pretty runny as well, but it made no noticeable difference to the final product.

A solid bran muffin recipe that yields a distinctly breakfast-y result — they feel very wholesome no one will mistake these for cupcakes! I used whole wheat flour as it was closest at hand; will try white next time. I got exactly 12 sensibly-sized muffins. Many thanks for the recipe!!! Did them with oats bran and wholemeals spelt flour. Half with blueberries and another half with strawberries. All turn up perfect!

Just made these with apples and walnuts- I chopped a green apple, roasted the pieces as the oven preheated until i finished with the batter, then folded them in. The roasting helped get some of the water out so that the muffins were not soggy. I love Blue Sky bran muffins, so I was eager to try this recipe. Mine turned out quite a bit oily compared to the original.

I used Olive oil, ideas? I just made these for my toddler and who am I kidding — me too! I used yogurt instead of buttermilk and coconut oil instead of veg oil.

I was concerned as it solidified when I mixed it with the cold yogurt but even though it remained in clumps in the batter it was totally fine when cooked. I made 36 mini muffins with bananas and raspberries. We are both loving them — thanks Deb!! Made these by blitzing some rolled oats as suggested, also substituting yogurt a little watered down with milk, EVO, and for fruit I used blueberries and peaches.

For me breakfast must be sweet, never overly so, but nonetheless sweet. Also want to get my hands on some bran to see if that makes any difference. In the end, great recipe but needs more sugar — at least that was the consensus in my household: I just made these using fresh blueberries and turbinado sugar on top. Should have thinned with water but was concerned about over thinning. Ended up dolloping the batter and came out in the end with 11 smallish muffins.

Thirty seconds in the microwave…. I am partaking of a fresh out-of-oven muffin as I type. Not too sweet although I probably did sprinkle a little more sugar on the fruit and tops of mine than called for.

I used fresh home-grown peaches, blueberries and strawberries and it is a perfect combination. They made the house smell unbelievable too.

I have made these at least 5 times this summer. They are absolutely delicious. In place of the wheat bran, I have been using All-Bran cereal Original Variety and pulsing it in the food processor before adding. Since the cereal already contains sugar, I reduce the sugar by 10 grams. I have also found that I can increase the fruit to about 1. Thank you for a great recipe! Thanks so much for boosting my cooking and baking expertise and pleasure!

I tried these with 1. I added roasted mashed sweet potato this week instead of fruit and it worked out perfectly! Thanks for this recipe! I followed your recipe with these edits that worked out perfectly: I freeze each one individually and my husband grabs one in the morning to take to work for a late morning snack: Pear cranberry is an excellent combination, if you were wondering.

Thanks so much for these. I tried these in the summer, and, no fault to the recipe, but I have decided that I am not a big fan of bran. However, I still had quit a bit left in the bag, so I decided to try again, but with a little experimentation. They turned out to be scrumptious! We really liked the sliced almonds. The oats disappeared even without pulsing, but I think that they did their job in absorbing some moisture and plumping up the batter.

The muffins were still wonderfully moist and baked to a lightly crisp dome. Love the community here! I have made I-know-not-how-many batches of these muffins since you posted them, although I usually just make a half-recipe. Apparently I got distracted by my mental arithmetic the last time, and left out the sugar. I generally just add raisins, not the fresh fruit.

And, do you know? Thanks, Deb, for sharing this great recipe!

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