Blueberry Bran Muffins

recipe from Farmgirl Fare

makes 9 muffins

prep time: 20 minutes

cooking time: 20 minutes


2 cups wheat bran

1 cup oat bran

1 cup whole wheat flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

2 large eggs

2/3 cup whole milk

2/3 cup greek yogurt

1/3 cup canola oil

1/3 cup sweet molasses

1/3 cup honey

1 tsp vanilla extract

1 1/2 cups frozen blueberries


Preheat the oven to 375ºF.


Grease a muffin tin or line with baking cups. I chose to grease a muffin tin because often times with bran muffins I find that they end up sticking to the muffins cups. 


In a large bowl, combine the dry ingredients. 


In a separate bowl, combine the wet ingredients.


Add the wet to the dry and combine with a spatula. Fold in the frozen blueberries. 


Fill each muffin cup generously. The batter will not rise much.


Bake for 20 minutes until cooked in the middle but still soft. Do not over-bake or the muffins will turn out too dry. 


Let the muffins cool for 15 minutes and then transfer them to a wire rack to completely cool. 


Can be stored in an airtight container for a week or in the freezer for 3 months.