Honey-Glazed Blueberry Bran Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
12
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Calories
272 kcal
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Course
Breakfast, Baked Goods, Brunch
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Cuisine
American
Honey-Glazed Blueberry Bran Muffins
Description
These muffins mix oil, brown sugar, eggs, molasses, buttermilk, and vanilla to create a rich, moist batter. Leavened with baking powder and baking soda and seasoned lightly with salt, the batter incorporates whole wheat flour alongside all-purpose flour and a substantial amount of wheat bran for added fiber and texture. Fresh or frozen wild blueberries are folded in gently to preserve their shape and create distinct berry pockets.
The muffins bake at a high initial temperature and then at a moderate heat to ensure a tender crumb with a firm top. After baking, they receive a buttery honey glaze that contributes extra moisture and a sweet, shiny finish.
The muffins are suitable for those looking for a wholesome baked good with the added nutrition of bran and whole grains, punctuated by fresh berry flavor and a honey sweetness.
Ingredients
For the muffins:
- ½ cup mild-flavored oil sunflower, safflower, avocado, canola, vegetable etc.
- ½ cup light brown sugar
- 3 egg
- ¼ cup molasses
- 1 ½ cups buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup whole wheat flour I use King Arthur white wheat flour
- ⅔ cups all-purpose flour
- 2 cups wheat bran
- 1½ cups wild blueberries plus a few extra, for garnish, frozen or fresh
For the honey glaze:
- 1½ tablespoon butter
- 1½ tablespoons honey
Instructions
For the muffins:
- Preheat oven to 400 degrees. Spray a 12-cup muffin tin generously with non-stick spray, taking care to spray the areas around the top of each cup as well, so when the muffins rise up, they won’t stick to the pan
- Whisk together oil, sugar and eggs in medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.
- Sprinkle baking powder, baking soda and salt over the top of the egg mixture and stir to combine.
- Add the flours and wheat bran and stir just until the dry ingredients are incorporated, don’t over-mix.
- Fold in the blueberries. Don’t stir too much or you’ll have swirls of blue rather than distinct blueberries.
- Scoop the batter into the prepared muffin tin cups, filling almost to the top. Sprinkle a few extra blueberries over the top of each and press them just slightly into the batter.
- Bake for 5 minutes, then reduce the heat to 375˚F and bake for another 10-15 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
- Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
For the honey glaze:
- While the muffins are cooling, combine butter and honey in a small microwave-safe bowl. Microwave on high power for 30-40 seconds until the butter is melted. Stir until nice and smooth.
- Brush the butter mixture lightly over the tops and sides of the warm muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 250mg | 10% |
| Potassium | 372mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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