Home » Blueberry Bran Muffins

Blueberry Bran Muffins

 This wholesome Blueberry Bran Muffin recipe ticks all the boxes, fibre, protein and deliciousness. In fact my blueberry hating child just could not stop eating these. This bran muffin recipe is a quick and tasty one bowl recipe. It’s perfect for breakfast or snacks on the go, and of course in school lunchboxes for a nutritious, delicious baked treat.

I often wax lyrical about how much I love muffins. They’re just so quick and easy to make and I love that you don’t have mountains of dishes after baking – one bowl recipes for the win! I also love how muffins are perfectly portioned and freeze beautifully which makes them the perfect baking for school lunchboxes. And these Blueberry Bran Muffins are no exception. 

And this bran muffin recipe is soooo tasty. These muffins hum with cinnamon and they have delicious pops of flavour from the blueberries. And I love the slightly nutty flavour that the bran gives these muffins. I love the texture of these Blueberry Bran Muffins. They have a great crumb but are still light, moist and fluffy on the inside. Delish 😋

What is Wheat Bran?

So you might be wondering what exactly wheat bran is and where to get it. Wheat bran the powdered outer layers of the wheat kernel. Wheat bran is used in baking primarily for enrichment which basically means that it is super-charging your baking. Bran is a great source of fibre, fatty acids, protein, vitamins and minerals. And the good news is that it is easily sourced in supermarkets. 

image of bran in a cup with muffins in the background.

Ingredients and Substitutions 

This bran muffin recipe uses simple ingredients that you will likely have on hand or that you can easily grab on your next supermarket trip. The quantities of the ingredients are listed below in the printable recipe card. 

  • Greek Yogurt – adds extra protein and moisture to baking. I use an unsweetened greek yogurt. You can swap for natural yogurt, ricotta or sour cream.
  • Olive Oil – I use a low flavoured olive oil but you could also use melted butter or any other low flavoured oil suitable for baking. 
  • Eggs – an ingredient to add protein, moisture and also assist to bind and leaven the muffins while baking. I use large eggs as standard. 
  • Milk – I have not tested dairy free alternatives but would think that non-dairy milks could be used as a one-to-one substitution. I have tested this recipe without the milk and I did not enjoy the texture of these Blueberry Bran Muffins as much. 
  • Brown Sugar – I like to use in baking as it provides a softer texture than using white sugar in baking and I like the caramel flavour it infuses. You could also use white sugar if you prefer or reduce the amount of sugar to 1/2 cup for an even lower sugar option.
  • Vanilla Extract – adds flavour and brings out the sweetness of the other ingredients. You could also use essence if this is what you have on hand or vanilla bean paste. You could also omit if you don’t have any.
  • Wholemeal Flour (plain) – also known as Whole Wheat Flour. If you don’t have wholemeal flour you can also use plain flour if you don’t have wholemeal flour. If you want to use self raising wholemeal flour omit the baking powder and baking soda. 
  • Wheat Bran – wheat bran are the powdered outer layers of the wheat kernel and a must use to make bran muffins! You can buy this product from most supermarkets in the cereal section. I will often use wheat bran in my muesli bar recipes (like these Apple Muesli Bars or these Apricot Chia Muesli Bars) so you can always use it for that too! 
  • Cinnamon – this spice adds warmth and flavour. You can omit if you do not have any.
  • Baking Powder – leavens the recipe. 
  • Baking Soda – I love the baking powder/baking soda combination in muffin recipes. If you do not have baking soda you can just use an extra teaspoon of baking powder. If you are using baking soda, sift the baking soda so there are no lumps in your mixture. 
  • Blueberries – I used fresh rather than frozen blueberries to flavour these Blueberry Bran Muffins, but you can substitute with defrosted, frozen blueberries. Just note that the colour from the frozen berries will bleed into the mixture. I also halved the blueberries so that they would go a little further throughout the mixture. 

Image of stacked Baked Blueberry Muffins

How to make Blueberry Bran Muffins 

This bran muffin recipe is so easy to make. Preheat your oven to 180c and grease and line a medium muffin tin.

In a large bowl add the yogurt, eggs, milk, olive oil, brown sugar and vanilla and whisk together until well combined. Then add in the flour, wheat, cinnamon baking powder, baking soda and mix gently to begin to combine the mixture. Don’t over mix the batter – you should still be able to see large streaks of flour in the mixture. 

Collage of wet ingredients and sugar being whisked together to combine

Next add in the blueberries, and continue to mix through gently until just combined. Evenly distribute the mixture between the muffin cases.
  Collage of blueberries added to wet and dry ingredients and muffin mixture divided into muffin tin

Bake in the oven for around 15 minutes or until a skewer inserted into the centre of the muffins comes out clean. Remove from the oven and allow them to sit in their tin for 5 minutes before cooling on a baking rack. You can enjoy this Blueberry Bran Muffin Recipe warm from the oven or once they have cooled.  

Blueberry Bran Muffins

Storage Instructions

These muffins freeze beautifully and it’s my preferred method of storing baked goods – especially muffins. Once the bran muffins are cool, put in a ziplock bag or airtight container. Baked goods will last for around two – three months in the freezer. You can then defrost at room temperature or in a microwave. If you prefer warm muffins, after thawing you can reheat gently in the microwave gently for a delicious breakfast or snack.

You can also store on the counter out of the sun or in the pantry for around two days. I avoid storing muffins in the fridge as it tends to dry baking out. 

Hungry for more? 

If you love these Blueberry Bran Muffins, you may also love these delicious recipes on the blog!

Loving this recipe? Remember to rate it ★★★★★

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Image of baked Bran Muffins with a bowl of blueberries. In the background there are milk bottles.

Blueberry Bran Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Western


This wholesome Blueberry Bran Muffin is fantastic for a fibre-packed start to the day or delicious in the lunchbox as a nourishing baked treat. It is a quick and simple one bowl recipe that is sure to please.


  • 1 cup (205g) greek yogurt
  • 1/2 cup (125ml) low flavoured olive oil
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2/3 cup (115g) brown sugar
  • 1 1/2 cup (205g) plain wholemeal (whole wheat) flour
  • 1 1/2 cup (105g) wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 125g blueberries (halved)


  1. Preheat your oven to 180c fan force and grease and line a medium capacity muffin tin.
  2. In a large bowl whisk the wet ingredients and the brown sugar until well combined.
  3. Add in the flour, wheat bran, the baking powder and baking soda and the cinnamon into the bowl and stir gently to begin to combine. There should still be large streaks of flour and bran
  4. Add the blueberries and continue to gently mix until just combined. Do not over mix.
  5. Divide the mixture into the prepared muffin tin and bake for around 15 minutes or until a skewer inserted into the centre of the muffin comes out clean.
  6. Once baked, remove the muffins from the oven and let the muffins stand in the tin for 5 minutes.
  7. Remove from the tin and cool on a cooling rack. These muffins can be enjoyed warm or cold.
  8. To store the muffins, cool completely then freeze for two – three months. These muffins can also be kept at room temperature in an airtight for around two days.

I hope you enjoy these delicious Blueberry Bran Muffins as much as we do! If you do bake these and love them please rate them. Also I would love for you to connect with me on Facebook or Instagram

Happy baking, 

Bernadette x



  1. Siobhain McColl

    Onto a third batch now ! They freeze so well and are really easy to make. Miss 5 has one every day in her lunch. Thankyou for such awesome recipes.

  2. Although I substituted the eggs and only used half the sugar, they turned out so delicious! Great tip to half the blueberries so they go through the mixture even more. For German readers, wheat bran is ‚Weizenkleie‘ and for Dutchies it‘s ‚Tarwezemelen‘.

    • So glad you loved them! What was your egg substitute – I am sure other readers would love to know! Bernadette x

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star