5.0 from 27 votes
Honey-Glazed Blueberry Bran Muffins
These delicious one-bowl, no-mixer Blueberry Bran Muffins are high-fiber, super moist, studded with juicy blueberries and lower in refined sugar than most muffins!
Prep Time
15 mins
Cook Time
15 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 eggs
- 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 frozen wild blueberries (or fresh) plus a few extra, for garnish
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.
Cup of Yum
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
Calories
272kcal
(14%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
47mg
(16%)
Sodium
250mg
(10%)
Potassium
372mg
(11%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
145IU
(3%)
Vitamin C
1mg
(1%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
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.