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Blueberry bran muffins
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5 from 1 vote

Blueberry bran muffins

Low sugar blueberry bran muffins are perfect for breakfasts and snacks. These blueberry muffins are loaded with blueberries, not too sweet, and include wheat bran. 
Course Breakfast
Cuisine American
Keyword Blueberry bran muffins, low sugar blueberry muffins, wheat bran muffins
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 245kcal
Author Janice


Muffin pan
OXO whisk
Muffin scoop
Cake tester


  • 250 grams (2 cups) all-purpose flour
  • 60 grams (1 cup) wheat bran
  • 10 mL (2 tsp) baking powder
  • 5 mL (1 tsp) ground cinnamon
  • 2.5 mL (½ tsp) baking soda
  • 2.5 mL (½ tsp) Diamond Crystal fine kosher salt
  • 2 large eggs
  • 180 grams (¾ cup) crème fraîche at room temperature
  • 125 mL (½ cup) whole milk (3.25 % fat) at room temperature
  • 70 grams ( cup) granulated sugar
  • 15 mL (1 tbsp) pure vanilla extract
  • 115 grams (½ cup) unsalted butter melted and at room temperature
  • 300 grams ( lb) fresh blueberries fresh or frozen (roughly 2 cups)


  • Place a rack in the centre of the oven and preheat to 350 degrees. Butter and flour a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
  • In a large bowl, stir together flour, wheat bran, cinnamon, baking powder, baking soda and salt.
  • In a medium bowl, whisk together the eggs, crème fraîche, milk, sugar, and vanilla until well-combined. Slowly pour in the melted butter while whisking.
  • Pour the wet ingredient mixture into the dry ingredients and fold gently, using a rubber spatula, just until the ingredients are combined. Gently fold in the blueberries until the fruit is well distributed. The batter may seem lumpy, but don’t try to smooth it out.
  • Using an ice cream scoop or a spoon, scoop a heaping ⅔ cup batter into each prepared cup of the muffin tin, filling the cups to the brim (almost overflowing) and making sure the cups are evenly filled. You might think you have too much batter, but you can fill these to overflowing and then you will get nice tops on your muffins. (If you prefer smaller muffins, spoon about ½ cup batter into each cup and decrease the baking time to 25 to 35 minutes. You will get up to 18 smaller muffins.)
  • Bake for 45 to 55 minutes, or until the muffins are entirely golden brown on top and they spring back lightly when you press them in the centre. There’s a lot of fruit in these muffins, so make sure you bake them enough so the insides of the muffins don’t get soggy. Let the muffins cool in the pan on a wire rack for 20 minutes, and then remove them from the pan.


These blueberry bran muffins are made with wheat bran, which is NOT to be confused with bran cereals like All-Bran. They aren't the same and cannot be interchanged. If you want to use bran cereal to make muffins, try these All Bran muffins.
If making this recipe with frozen blueberries, DO NOT thaw them and make sure they are frozen solid before mixing them into the muffin batter. Otherwise they may bleed into the batter too much.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 245kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 167mg | Potassium: 234mg | Fiber: 4g | Sugar: 10g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg