We have a pair of muffin tins that have followed us from kitchen to kitchen since our college days. Bequeathed to us by our friend Dave when he was graduating from OU and shedding belongings, these pans still make me smile. They’re seasoned from years of use (and probably abuse), and they have helped me explore both sweet and savory concoctions—from cupcakes to miniature chili egg casseroles. (Those stuck and were a disaster.) A favorite recipe that I happened upon many years ago was this one for blueberry bran muffins.
The pans proudly keep helping me to make them today.
Instead of using a prepared bran cereal, these muffins rely on pure wheat bran for their heft. The original recipe, which I found on Epicurious, used granulated sugar as one sweetener. I adapted the recipe so that molasses and honey sweeten the muffins naturally. Sour cream in the batter keeps them moist while lending a bit of tang. 
The muffins come together with ingredients that are usual pantry suspects. I keep a bag of wheat bran in my freezer so that I can whip these up whenever I want to. And I love that the recipe calls for frozen blueberries. For this batch, I used berries I had frozen during the height of last summer’s harvest.
The muffins’ craggy appearance won’t win any “Belle of the Bakery Case” prize, but I like their rugged looks. Plus, they are so much tastier to me than cake-like blueberry pastries.
The recipe doubles easily, and the muffins freeze beautifully. They can make a hectic morning a little bit sweeter and definitely easier.
Ironically, Dave ended up living near us again. I have made him muffins with his old pans. And just in case someone’s wondering— no, he’s not getting them back.
Blueberry Bran Muffins
Ingredients
- 1 cup unbleached all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 plus 1/8 teaspoon baking soda
- 1 cup sour cream
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/2 cup molasses
- 1 egg + 1 egg white mixed well
- 3 cups wheat bran
- 1 cup frozen blueberries (do not thaw)
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tins with nonstick spray.
- Whisk flour, salt, baking powder, and baking soda in medium bowl.
- Whisk sour cream, honey, oil, molasses, and eggs in large bowl.
- Add blended flour mixture to large bowl and whisk to mix.
- Add wheat bran to large bowl and stir until almost blended. Add frozen berries and stir until evenly distributed.
- Divide batter equally among prepared muffin cups, about ¾ full each.
- Bake muffins until tester inserted in center comes out with a few moist crumbs, about 25-30 minutes.
- Cool 10 minutes. Transfer muffins to rack and cool.
Can I substitute GF flour for the flour and ground flax seed for the wheat bran or what do you recommend to make this GF?
I haven’t experimented with GF substitutions for this recipe. (It occurred to me while I was working on it that it’s gluten-full instead of gluten-free.) I think subbing the GF flour would work. From what I’ve read you can also substitute oat bran for wheat bran, cup for cup. I have seen commenters on other sites talk about using flaxseed meal as a successful substitute. If you try one of them, let me know!
Thank you!
How I LOVE these muffins! Although I didn’t know.about the tins, I extend my thanks to Dave for his contribution! I truly don’t remember the first time I had these muffins, but they are definitely a family jewel! I’ll be adding wheat bran to my grocery list! These blueberry delights will be on menu soon! ❤😋
Dave wants some more muffins, if I can’t have the pans back.
You tell me when, Dave, and I will make it happen! 🙂