Super moist, and bursting with juicy blueberries, these high-fiber Blueberry Bran Muffins with Buttermilk are the BEST EVER!
We used to stop at a little bakery on the way to the cottage and they had the most amazing muffins. These particular muffins were jumbo blueberry bran muffins and they were moist and stayed moist for a few days.
I've been trying to duplicate that recipe for 25 years and this recipe is right on the money! The key is to cooking them at a lower temperature of 350°F. Many of my bakery style muffins are baked at 425°F for five minutes to get that puffy, domed muffin tops. These are flatter but absolutely perfect!
This recipe is adapted from Nancy Silverton, Pastries from La Brea Bakery baking book. I've tweaked this recipe a little by omitting the puréed raisins called for in the original Raisin Bran Muffins Recipe and added in large, plump blueberries.
A full list of ingredients is available on the recipe card at the bottom of this page with instructions.
- wheat bran - use 100% wheat bran with no additional additives.
- buttermilk - I prefer to use real buttermilk. I will leave a note on the recipe with how to make an easy substitute if you do not have any on hand!
- fresh orange zest optional - Completely option and adds a nice burst of flavor.
- granulated sugar
- vegetable oil
- eggs - should be at room temperature - take them out of the fridge 30 to 60 minutes before you start the recipe.
- all purpose flour
- whole wheat flour
- baking powder
- baking soda
- blueberries - I like to use fresh blueberries but you can also use frozen.
Step by Step Instructions
Preheat oven to 350°F. Line a 6-cup jumbo muffin tin with muffin papers or grease with butter or cooking spray. You can also use a regular size muffin tin (12 muffins).
Once the oven has preheated, spread the wheat bran on a baking sheet and toast in 350°F for six to eight minutes, stirring a few times until lightly browned and has a light, toasted aroma.
In a large mixing bowl, combine the toasted bran, buttermilk, 1 cup of water, orange zest (if using) and brown sugar.
Stir in the oil, egg and egg white and mix just until combined.
In a separate bowl, whisk together both flours, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients, stirring just until combined.
Gently stir in the blueberries, reserving a few to sprinkle on the muffin tops before baking.
Divide the batter evenly in the prepared muffin tins.
Bake in 350°F oven for 25 minutes or until toothpick inserted into the centre comes out clean.
Cool for three minutes, then transfer to wire cooling rack.
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