Healthful Blueberry Bran Muffins


This recipe is from my Mother. She bakes yummy {and healthy} muffins. Every time I visit I can usually count on a platter of these Blueberry Bran Muffins in the kitchen. Although the last few visits they've been missing. Mom, get on that...

Speaking of my Mama, here she is, beautiful as can be! We were wine tasting in Traverse City, Michigan in this photo. Mmmm wine. But this is a post about muffins, so back to those.


I know what you're thinking. These muffins are too healthy and they likely taste like cardboard.


They're, fluffy, moist, sweet, and bursting with blueberries.

I eat them as a snack or a sweet treat, but accompanied with a hardboiled egg or two, they'd be great for breakfast.


Millers Bran can be found in the baking aisle. I used Bob's Red Mill and it was less than $2.00. Most people don't have millers bran lying around the kitchen, so I wanted to let you know it's reasonable! If you make a few batches of these muffins it will disappear pretty fast too!

My mom uses whole wheat flour for the base and I used oat flour. Both work well!

Quick Note: There is no butter or oil used in this recipe, so they have a tendency to stick to the muffin cups a bit. I noticed the cups came off cleaner after they chilled in the fridge. You could also grease a muffin tin and forego the cups all together.

Healthful Blueberry Bran Muffins

Recipe Type


Breakfast/Sweet Treat


Laurenda Marie adapted from Mom

Prep time:

15 mins

Cook time:

21 mins

Total time:

36 mins




  • 1 cup oat flour
  • 1 1/2 cups millers bran
  • 1 cup coconut milk (or other milk)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut palm sugar
  • 3 tbsp molasses (or honey)
  • 2 cups fresh or frozen blueberries


  1. Preheat oven to 400*
  2. Grease a muffin tin or place paper baking cups in tin, set aside.
  3. In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, use a wire whisk or spoon to whisk together applesauce, sugar, molasses, eggs and milk.
  5. Add bran to liquid mixture and let stand 15 minutes.
  6. Add flour mixture to bran mixture. Whisk together just until all flour is moistened. Add blueberries* (see note) and mix with spoon just until combined. Do not over mix or blueberries will break.
  7. Fill each muffin cup to top with batter and bake 20-22 minutes until toothpick inserted in center of muffin comes out clean.
  8. Let cool completely before eating.


*If using frozen blueberries, do NOT thaw and add last minute. Mix gently to prevent bleeding.[br][br]I used frozen berries and my muffins were perfect around 21 minutes. If using fresh berries, oven time will be cut short several minutes. Start checking around 15 minutes.[br][br]Let the muffins cool completely. Because they do not contain any butter or oil, they may stick to the muffin wrapper a bit. You may also grease a muffin tin and omit the wrappers.[br][br]Store in fridge for up to 5 days.



So. Many. Blueberries.

Sweet little antioxidant babies.

I halved the muffin in these photos to show you texture and then I ate it and got crumbs all over my shirt and camera.

Worth it.