Blueberry Bran Muffins

These muffins make a great breakfast on their own, topped with warm butter & honey, or can be served crumbled atop Greek yogurt.


Serves: 12         Prep Time: 10 minutes          Ready In: 40 minutes


  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1 egg
  • 1 cup Greek yogurt
  • 1/4 cup molasses
  • 1-1/2 cup of blueberries
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup wheat bran


  1. Preheat oven to 400 degrees and grease muffin tin with butter
  2. Add butter and brown sugar to a large bowl and stir, by hand, until well combined.
  3. Whisk egg in a small dish and add to butter mixture, along with yogurt and molasses
  4. Gently fold by hand, careful not to over mix
  5. In a small bowl, combine dry ingredients
  6. Slowly fold the dry ingredients with the wet, stirring gently until just combined
  7. Finally, add blueberries, again, stirring only until combined.
  8. Transfer to muffin pan by heaping 1/4 cups and bake on the middle rack for 15-20 minutes
  9. Insert toothpick into muffins – it will come out dry when fully cooked
  10. Place muffin tray on a rack to cool for 5-10 minutes before removing muffins

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

One response to “Blueberry Bran Muffins

  • Audrey

    So many people put raisins in bran muffins, but I think blueberries are much more interesting. Plus I don’t like raisins. And using Greek yogurt in the recipe probably makes them very moist. I will definitely try this!

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