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Blueberry bran muffins recipe

Blueberry bran muffins recipe

393 ratings

In partnership with Diabetes UK

Bursting with anti-oxidant-packed blueberries, this light and moist bake is a healthier alternative to a traditional blueberry muffin and perfect for a lunchbox or snack. See method

  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 157 calories / serving
  • Freezable
  • Healthy


  • 50g (2oz) wheat bran
  • 100ml semi-skimmed milk
  • 1 medium egg
  • 75g (3oz) brown sugar
  • ½tsp of vanilla extract
  • 50g plain flour
  • 50g (2oz) wholemeal flour
  • 1/2 tsp baking soda
  • ½tsp baking powder
  • 100g (3½oz) fresh blueberries

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 3%
  • Sugars

    14g 16%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 27g Protein 4.8g Fibre 6.1g


  1. Preheat the oven to Gas 5, 190°C, fan 170°C.

  2. Mix together the wheat bran and milk, and then allow to stand for 10 minutes.

  3. In a large bowl, mix together the egg, all but 1tbsp of the brown sugar and the vanilla extract. Beat in the bran mixture.

  4. Sift together the plain and wholemeal flours, baking soda and baking powder. Stir into the bran mixture until just blended, then gently fold in the blueberries.

  5. Divide the mixture between 6 non-stick, flour-dusted muffin tins and sprinkle with the remaining sugar.

  6. Bake in the preheated oven for 15-20 minutes, or until the tops feel springy to the touch.

  7. Cool before serving.

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