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Honey-Glazed Blueberry Bran Muffins
5 from 18 votes

Honey-Glazed Blueberry Bran Muffins

Honey-Glazed Blueberry Bran Muffins combine whole wheat flour, wheat bran, and blueberries to yield moist muffins with a hearty texture and natural sweetness. A honey butter glaze adds a glossy sweetness on top. The muffins balance the nutty flavor of bran and whole grains with bursts of fresh blueberries, making them a flavorful breakfast or snack option.

Prep Time
15 mins
Cook Time
20 mins
Servings: 12
Calories: 272 kcal
Course: Breakfast, Baked Goods, Brunch
Cuisine: American

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:
    Cup of Yum
  1. 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
  2. Whisk together oil, sugar and eggs in medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.
  3. Sprinkle baking powder, baking soda and salt over the top of the egg mixture and stir to combine.
  4. Add the flours and wheat bran and stir just until the dry ingredients are incorporated, don’t over-mix.
  5. Fold in the blueberries. Don’t stir too much or you’ll have swirls of blue rather than distinct blueberries.
  6. 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.
  7. 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.
  8. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.
For the honey glaze:
  1. 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.
  2. Brush the butter mixture lightly over the tops and sides of the warm muffins.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 272

% 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.