Blueberry Bran Muffins

I could try to argue that the high-fibre bran and the generous portion of blueberries make these muffins good for you but unfortunately they do contain a lot of refined sugar and flour. As far as muffins go they are pretty nutritious but if you are looking for healthy snacks you will find better ideas here.

I often find bran muffins can be dry but the blueberries in this recipe keep the muffins lovely and moist. If you don’t have wheatgerm you can just use extra bran.

Preparation time 20 minutes. Cooking time 15-20 minutes


(makes 12 muffins)

  • 1 cup baking bran (wheat bran)
  • 1/4 cup wheatgerm
  • 1/2 cup vegetable oil e.g. canola
  • 1 cup plain yogurt
  • 1 large egg, whisked
  • 3/4 cup wholemeal flour
  • 3/4 cup plain flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup soft brown sugar
  • 1 1/2 cups frozen blueberries


  1. Prepare a 12-cup muffin tray by greasing lightly with a little oil and placing circles of baking paper on the bottom of each cup and set a conventional oven to 200°C
  2. Mix together the baking bran, wheatgerm, oil, yogurt and egg with a fork and set aside
  3. In a separate large bowl mix together the wholemeal and plain flour, cinnamon, baking powder, salt, baking soda and sugar
  4. Add the frozen blueberries to the dry ingredients in the large bowl and stir, ensuring any clumps of blueberries have separated
  5. Add the liquid mixture and fold everything together until well combined
  6. Spoon into the prepared muffin tray and bake in the centre of the pre-heated oven for 15-20 minutes until the centres spring back when pressed
  7. Tip onto a wire rack to cool. Enjoy warm (fresh from the oven after being allowed to cool) or re-heated. Beware of the hot blueberries.