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Bite-Sized Blueberry Bran Muffins

Blueberry Bran Muffins

Blueberry Bran Muffins – Clean & Delicious®

Remember the abundance of blueberries I mentioned a few weeks back when I was making my Whole Wheat Blueberry Scones?  Well, they’re baaaaaack!  Only this time they are jam packed into some Bite Size Blueberry Bran Muffins!

I started experimenting with Bran muffins when I was pregnant (I won’t get into any more details than that!) and after trying a handful of different recipes, this is by far my favorite.

The original recipe comes from Susan of Farm Girl Fare and truth be told, it doesn’t need to be tweaked one bit!!  Susan sums it all up on her blog when she says, “These bran muffins are made from 100% whole grains, including plenty of both wheat bran and oat bran (giving you soluble and insoluble fiber at once), and yet they don’t taste like sawdust or have the consistency of little bricks.”

In my opinion, this recipe is everything I want a Bran Muffin to be!  It’s moist, hearty, and super nutritious.  The only changes I made were in subbing out a few full fat ingredients for lighter versions of themselves.

Here’s what I did and why:

  • Swapped full fat milk for Organic 1% milk.  This is an easy-no brainer swap that cuts back on saturated fat.
  • Swapped full fat yogurt for plain fat free Greek yogurt.  Same idea… less calories, less fat no sacrifice in flavor.
  •  Swapped canola oil for Grape seed oil.  I’ve been doing a lot of research on oils and it seems that canola oil is one of the most highly processed oils out there (not a good thing) so I’ve been using grape seed oil as a alternative but the jury is still out.  Anyone have any insight on these two oils??
I also made these bite-sized so that they could be an easy travel snack when I’m on the go plus I find that Katie really likes feeling like she has her very own muffin (I mean really… who doesn’t like the feeling of having their own muffin?!).
And you don’t have to stick to blueberries!  These muffins would work with raspberries, blackberries, apples, pears… you name it, the options are truly endless!
Personally, I love raisins in my bran muffins, but with all these fresh berries around, who could resist?!
What’s your favorite filling for your bran muffin??

Bite-Sized Blueberry Bran Muffins

Yield: 36 muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 2 cups of wheat bran
  • 1-cup oat bran
  • 1 cup of white whole-wheat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 2/3 cup 1% milk
  • 2/3-cup plain non-fat Greek yogurt
  • 1/3-cup grape seed oil
  • 1/3-cup molasses
  • 1/3-cup honey
  • 1&1/2 cup of fresh blueberries


Pre heat oven to 375.

 Spray a 36-mini muffin pan with cooking spray and set aside (you could also line with paper liners if you have them).

Combine wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, oil, molasses, and honey in a small bowl and mix well.

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined.

Fill muffin cups with batter (about ¾ full).  Since this makes about 36 muffins, you’re second tray will have some empty cups so be sure to fill them with a little water before baking to ensure even heat distribution.

Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

I love these muffins crumbled over some Greek yogurt with a little peanut or almond butter stirred in!

Makes 36 - mini muffins

Nutrients per-muffin:  Calories: 75; Total Fat: 2.9g; Saturated Fat: 0.3g; Cholesterol: 10mg; Sodium: 93mg; Carbohydrate: 12.7g; Dietary Fiber: 2.5g; Sugars: 3.8g; Protein: 2.3g


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7 comments on “Bite-Sized Blueberry Bran Muffins

  1. This recipe has come at the perfect time, I was looking for one! This is going to be a perfect morning snack before workouts!

    i think i am going to sub the raisins for blueberries!

  2. Hi Dani,

    These sound great. Do you think they freeze well?

    Thanks for all you do :)

  3. I LOVE blueberry muffins and have been CRAVING them lately. I might have to whip these up tonight after a quick stop at the store to pick up wheat bran.

  4. Priyanka – Truth be told… raisins are my favorite too! Hope you enjoy them:)

    Karen – Yes! They freeze really well. I almost always pop half of them in the freezer and then pop them in the microwave when I ready to eat them.

    Maria – So happy to hear it! I hope you like them:)

  5. I believe you are right about canola oil not being the best choice. What I have learned is that you should never use it unless it is organic because of the herbicide/GMO issue. Otherwise it is safe enough but still isn’t the great health product that we were led to believe; it’s just another oil. It turned out to be cheap to produce and a lucrative crop is what I have read.
    Grape seed oil is better for us as are most other liquid oils AS LONG as they are organic and expeller (cold) pressed. I like to blend coconut oil and any other GOOD oil when baking with oil. I also find that blending in coconut oil with another oil works great for making mayonnaise.

    These little bran muffin gems look very tasty. I will try them. Thanks for all your great recipes. Give Kate a kiss for me!

  6. Hi,

    I grabed Oat flour instead of Oat bran could I have doubled the wheat bran instead of using the oat flour or could I have used the oat flour?


  7. These look great how would you store them and for how long? i mean if you don’t want to freeze them. Thanks

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