Berry Stuffed Bran muffins


Whoever invented muffins was a real bro! They are my favorite breakfast or bedtime snack, and they are an awesome thing to feed to my 15 month old when he’s having one of those days where I’m pretty sure all he does is run and snack. He sees them sitting on the counter and screams “WAH-FOOL”. According to Oswald waffles and muffins both belong in the waffle family.

I usually try to make muffins that are somewhat healthy- healthy as defined by the use of whole wheat flour or flax seeds but still containing enough sugar to make them taste good. I’ve never added much bran to any of my muffins as I’ve never been a fan of bran muffins. In my opinion they are dry and have an odd crumbly texture, and either lack in or have a weird flavor. And don’t even get me started on the added raisins! Leave the raisins out of my baked goods, people! But these aren’t your grandmas bran muffins: They aren’t dry, raisin filled, and healthy tasting, no no. These bad boys are moist, sweet, juicy, and have a lovely subtle tang from the buttermilk! They make a perfect on-the-go breakfast or snack with your afternoon coffee.


Berry stuffed Bran Muffins

Makes 12 muffins

  • 1 1/3 cup buttermilk
  • 1 large egg
  • 1/3 cup vegetable oil (I have also used olive oil with good results)
  • 1 teaspoon vanilla
  • zest of one orange (optional, but recommended)
  • 1/4 cup packed brown sugar
  • 1 1/2 cups wheat bran
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 – 1 1/2 cups mixed fruit- fresh or frozen is fine, no citrus or pinapple
  • 1/4 tsp salt
  • 2 teaspoons granulated sugar- divided

Preheat oven to 425F and coat 12-cup muffin tin with nonstick spray.

In a medium bowl, or stand mixer, mix buttermilk, egg, oil, brown sugar, vanilla, and orange zest. In a large bowl mix together wheat bran, whole wheat flour, baking powder, baking soda and salt. Add dry ingredients to wet and stir until just combined.

Spoon two 2 tablespoons of batter into each muffin cup and then add fruit, dividing evenly among each cup. Sprinkle the fruit with one teaspoon of granulated sugar and spoon remaining batter over fruit, its okay if you have some fruit peeking out. Sprinkle muffin tops with the remaining teaspoon of sugar.

Bake until wooden pick inserted into the center of a muffin comes out clean, about 16-18 minutes.

Let the muffins cool in pan for 10 minutes before removing them from the tin. Eat warm or cold, with a bit of butter on top!

These muffins keep for 3 days in a sealed container at room temperature. They also freeze well


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