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Tessa Dreyer

Easy Homemade Blueberry Bran Muffins

Blueberry Bran Muffins packed with fiber, flax, and blueberries for a delicious, gut‑friendly breakfast that keeps you regular.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 18 Large Muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Olive Oil
  • 2 Large Eggs
  • 1 ¼ cups Packed Brown Sugar
  • 1 tsp Vanilla
  • 2 cups Milk any kind - I use 2%
  • 1 tsp Salt
  • 1 cup Ground Flax Seed
  • 1½ cups Self-Raising Flour
  • 2 cups Wheat Bran
  • 1-2 cups Blueberries Frozen or Fresh
  • 1 TBSP Sugar Optional for sprinkling on top after

Equipment

  • 1 Stand Mixer or Large Bowl
  • 1 Muffin Baking Pan
  • 1 Muffin liners optional

Method
 

  1. Preheat the oven to 350℉ and line (or grease with oil or butter) the muffin tins.
  2. Mix together the oil, eggs, brown sugar, vanilla, and milk.
  3. Add the salt, ground flax seed, self-raising flour, and bran. Mix well but do not overmix.
  4. Add the Blueberries and do a light mix.
  5. Fill the muffin tins to the top of the liner.
  6. Bake at 350℉ for 27-30 minutes. Or until you can take a toothpick out of it cleanly. Let them cool on a wire cooling rack for 5-10 minutes.

Notes

These are best eaten warm out the oven with a little bit of butter on them.
You can keep these on the counter in an airtight container for up to 72 hours.
You can freeze these for 4-6 months in an airtight container.