Start your morning right with these healthy bran muffins, lightly sweetened with honey and loaded with fresh blueberries and coconut flakes. They’re so moist and delicious that you won’t even realize they’re light.
Blueberry Bran Muffins
Years ago, someone shared this Blueberry Bran Muffin recipe with me, and I’m glad she did. It was my first time making bran muffins, and I was surprised by how good they turned out. They’re great for meal prep, too. Enjoy one for breakfast with a cup of coffee or tea, or as a quick snack. Then, freeze the rest to enjoy throughout the month, or make a half batch if you don’t want leftovers. For other variations, don’t miss my Gluten-free Blueberry Oatmeal Muffins or my Whole-Wheat Blueberry Muffin recipe.
Why This Blueberry Bran Muffins Recipe Works
When you think of bran muffins, you may picture a bland, dry muffin, but I promise these blueberry bran muffins with shredded coconut and walnuts are anything but. Wheat bran and white whole wheat flour boost fiber, while blueberries and milk keep them moist. I replaced most of the fat with applesauce, so they use only a little coconut oil. They’re the perfect way to start your day.
- Meal-prep friendly: They last up to a week in the fridge and 3 months in the freezer.
- Great for back-to-school: Grab one for a quick breakfast as you head out the door or add them to your child’s school lunchbox.
- Nutritious: More fiber and protein and fewer calories than any bakery muffin.
Ingredients You’ll Need
Here’s more info on all the ingredients in these healthy blueberry bran muffins. See the recipe card below for the exact measurements.
- Wheat bran is “the outer layer of the wheat kernel.” It replaces some of the flour and increases fiber. This recipe calls for 1 cup of bran, which contains 20 grams of fiber.
- White whole wheat flour adds even more fiber.
- Mix-ins: Sweetened shredded coconut and chopped walnuts add texture and flavor.
- Baking powder and baking soda help the muffins rise.
- Unsweetened vanilla almond milk keeps these dairy-free, but you can use skim milk if you prefer.
- Honey sweetens the blueberry muffins.
- Vanilla extract improves the flavor, adding a subtle sweetness and warmth.
- Unsweetened applesauce is a low-calorie substitute for oil.
- Coconut oil: Since we’re using applesauce, we only need 2 tablespoons of oil. If using coconut oil, microwave it until melted, then let it cool for a few minutes before mixing it into the batter.
- Eggs bind the ingredients together. If possible, let them come to room temperature first.
- Blueberries: Feel free to use fresh or frozen blueberries (don’t thaw them). If using fresh, dry them thoroughly after rinsing to avoid adding extra moisture to the batter.
How to Make Blueberry Bran Muffins
To make these easy blueberry bran muffins, mix the wet and dry ingredients, then bake. So quick and simple! See the recipe card at the bottom for printable directions.
- Dry ingredients: Whisk together the bran, flour, baking soda, baking powder, walnuts, and coconut.
- Wet ingredients: Mix the applesauce, milk, honey, oil, vanilla, and eggs in another bowl.
- Combine: Gently stir the dry ingredients into the wet mixture, then fold in the berries. Using a cookie dough scoop or a small measuring cup, spoon the batter into a silicone or paper-lined muffin tin.
- Bake blueberry bran muffins at 400°F for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center of one muffin. If it comes out clean, remove the pan from the oven.
Variations
- Nut options: Swap walnuts for pecans or almonds. If you’re allergic, leave them out, or substitute raisins or dried cranberries.
- Don’t like shredded coconut? Omit it. Also, if you only have unsweetened coconut, it’s fine to use it.
- Sweetener: Replace honey with maple syrup.
- No applesauce? Use mashed banana. Just know you’ll taste the banana, but it works well as a substitute if you want more of a blueberry banana muffin.
- Berries: Try them with raspberries or blackberries instead of blueberries.
- Spices: Add a little cinnamon or nutmeg to enhance the flavor.
- Citrus: Zest a lemon or an orange into the batter.
Serving Suggestions
If you’re having these honey coconut blueberry bran muffins for breakfast and want more protein, pair them with one of the recipes below.
Storage and Meal Prep Tips
- Storage: Let the bran muffins cool completely before placing them in an airtight container or ziplock bag. If they’re still warm, the steam they release will make the muffins soggy.
- Is it better to refrigerate muffins or leave them out? You can leave muffins at room temperature for the first 3 days. Then refrigerate them for up to 4 more days to make them last longer.
- Freeze: When freezing muffins, I like to give them an extra layer of protection by wrapping them in plastic or foil, then storing them in an airtight container. They will last up to 3 months in the freezer.
- Reheat: You can thaw the blueberry muffins in the fridge the day before, or microwave them straight from frozen. Microwave refrigerated muffins for about 20 seconds and frozen ones for 30 to 45 seconds.
More Muffin Recipes You’ll Love
For more easy breakfast ideas, try one of these healthy muffin recipes!
- Insanely Good Blueberry Oatmeal Muffins
- Peanut Butter Banana Muffins
- Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Pumpkin Chocolate Chip Muffins
Blueberry Bran Muffins
Ingredients
- 1 cup wheat bran
- 1½ cups white whole wheat flour
- ⅓ cup sweetened shredded coconut
- ¼ cup chopped walnuts
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened vanilla almond milk, or skim is fine
- ½ cup honey
- 1 tsp vanilla
- ¾ cup unsweetened applesauce
- 2 tbsp coconut oil, or canola
- 2 large eggs, beaten
- 12 oz blueberries
Instructions
- Preheat oven to 400°F. Line a muffin tin with 16 liners.
- Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.
- In a separate bowl, blend applesauce, almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.
- Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Makes 16 muffins.