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5 from 6 votes

Honey-Glazed Blueberry Bran Muffins

These delicious one-bowl, no-mixer Blueberry Bran Muffins are high-fiber, super moist, studded with juicy blueberries and lower in refined sugar than most muffins!
Prep Time15 minutes
Cook Time20 minutes
Course: Baked Goods, Breakfast, Brunch
Cuisine: American
Keyword: blueberry bran muffins, blueberry muffins, blueberry,
Servings: 12
Calories: 272kcal
Author: Chris Scheuer

Ingredients

For the muffins:

  • ½ cup mild-flavored oil sunflower, safflower, avocado, canola, vegetable etc.
  • ½ cup light brown sugar
  • 3 eggs
  • ¼ cup molasses
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups wheat bran
  • 1 cup whole wheat flour I use King Arthur white wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ⅔ cups all-purpose flour
  • 1½ cups frozen wild blueberries (or fresh) plus a few extra, for garnish

For the honey glaze:

  • 1½ tablespoon butter
  • 1½ tablespoons honey
US Customary - Metric

Instructions

For the muffins:

  • Preheat oven to 400 degrees. Spray a 12-cup muffin tin generously with non-stick spray, taking care to spray the areas around the top of each cup as well, so when the muffins rise up, they won’t stick to the pan
  • Whisk together oil, sugar and eggs in medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.
  • Sprinkle baking powder, baking soda and salt over the top of the egg mixture and stir to combine.
  • Add the flour and wheat bran and stir just until the dry ingredients are incorporated, don’t over mix.
  • Fold in the blueberries. Don’t stir too much or you’ll have swirls of blue rather than distinct blueberries.
  • Scoop the batter into the prepared muffin tin cups, filling almost to the top. Sprinkle a few extra blueberries over the top of each and press them just slightly into the batter.
  • Bake for 5 minutes, then reduce the heat to 375˚F and bake for another 10-15 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
  • Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

For the honey glaze:

  • While the muffins are cooling, combine butter and honey in a small microwave-safe bowl. Microwave on high power for 30-40 seconds until the butter is melted. Stir until nice and smooth.
  • Brush the butter mixture lightly over the tops and sides of the warm muffins.

Nutrition

Calories: 272kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 250mg | Potassium: 372mg | Fiber: 6g | Sugar: 18g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg