With loads of whole grains and fiber, these are the very best kid-friendly Blueberry Bran Muffins! These are best served slightly warm for breakfast or snack.
I learned last year that bran muffins can actually be some of the most delicious muffins…which I admit was a surprise to me! With a nutty flavor and texture, the versatility to add fresh or frozen blueberries, and perfect results when serving straight out of the fridge of freezer, this is the very best Blueberry Bran Muffin recipe I’ve ever made.
These toddler muffins also have lots of fiber (which you expect from a bran muffin!), so they’re a great high-fiber recipe to share with the kids.
(You may also like my high fiber recipes for kids, Morning Glory Muffins, Raisin Bran Muffins, and my Chocolate Chia Seed Pudding as other high fiber recipes. And more tips on toddler constipation if you need them.))
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this blueberry raisin bran muffin recipe.
- Whole wheat flour: I use whole wheat flour here for tender texture and whole grains.
- Wheat bran: Wheat bran is the hard outer layer of a grain of wheat. When removed from the grains, it’s a flake that contains a lot of fiber and can easily be added to baked goods. Look for it near oats in the supermarket. Common brands including Bob’s Red Mill and Arrowhead Mills.
- Baking powder and baking soda: A combination of these results in muffins that bake through easily and rise perfectly.
- Cinnamon and vanilla: I like to add ground cinnamon and vanilla extract to my bran muffins for an added element of flavor.
- Milk: I use whole dairy milk in my baking, but you can use any milk you have on hand—including a nondairy milk.
- Butter: Melted unsalted butter adds richness and moisture to the base of this muffin recipe. To make them dairy-free, you can use melted coconut oil as needed.
- Honey (or maple syrup): You can use either honey or maple syrup to help sweeten the muffin. Avoid honey for babies under 1 year old.
- Applesauce: Smooth applesauce helps ensure that these hearty muffins are tender and moist. You can use store-bought applesauce or homemade applesauce.
Step-by-Step Instructions
Below is an overview of how to make this blueberry bran muffin recipe for kids so you know what to expect. Scroll down to the end of the post for the full information, including the timing and amounts.
Step 1. Stir together the wet ingredients in a medium bowl.
Step 2. Add the dry ingredients and mix gently but thoroughly.
Step 4. Bake until a cake tester inserted into the middle comes out cleanly and the edges are very lightly golden brown.
Frequently Asked Questions
This recipe relies on a mix of flavorful ingredients to ensure the muffins have a natural base of sweetness and flavor. The applesauce, vanilla, cinnamon, and berries all ensure the nutritious ingredients, including wheat bran, taste really good.
This bran muffin recipe has a mix of nutrients including whole grain flour, wheat bran, applesauce, and berries.
You can use your favorite egg replacer or use ¼ cup milk and ¼ teaspoon baking soda per egg. Use an all purpose gluten-free flour. You may be able to substitute gluten-free oat bran for the wheat bran, too.
How to Store
Store cooled Blueberry Bran Muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
Best Tips for Success
- We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.)
- To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
- Dairy-free: Use melted coconut oil and nondairy milk.
- Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
- Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.
- If you have more blueberries, try my Blueberry Popsicles.
I’d love to hear your feedback on this post, so please rate and comment below!
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Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
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Add the flour, wheat bran, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine gently.
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Add the milk, eggs, butter, honey, applesauce, and vanilla and whisk gently to combine.
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Stir in the blueberries (or raisins or chocolate chips). Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
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Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm.
- Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
- We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.)
- To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
- Dairy-free: Use melted coconut oil and nondairy milk.
- Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
- Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.
Serving: 1muffin, Calories: 168kcal, Carbohydrates: 25g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 197mg, Potassium: 136mg, Fiber: 4g, Sugar: 11g, Vitamin A: 240IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg