| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 1/2 cup vegetable oil, plus extra for greasing the pan
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 7 ounces Greek yogurt
- 1/2 cup sugar
- 1/2 cup honey
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups wheat bran
- 1 1/2 cups fresh blueberries (8 ounces)
Instructions
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 262 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 37 mg |
| Sodium | 232 mg |
Reviews
Delicious and moist! Great easy recipe. I used avocado oil in lieu of vegetable oil and it worked fine. Used slightly less sugar and honey as I prefer less sweetness and it was perfect. Also, added 2 cups of fresh blueberries, because I love blueberries!
I made these, and they are very moist and tasty. Definitely a keeper.
I just made these for the second time and it’s definitely going to be a keeper. They’re quite flexible, I played around and made some subs in my second batch = half whole wheat flour half AP, 1/2 cup almond meal for 1/2 cup bran (I ran out), added some orange zest and ground cardamom, almost doubled the blueberries to 2 1/4 cup-ish (trying to use them up), and reduced the sugar and honey by about 20%.
These are surprisingly delicious! I thought anything with bran would be dry, but these are moist and very flavorful. Made exactly as written with the exception of tossing the blueberries in a little flour before adding them to the batter. As an experiment, I might consider substituting apple sauce for oil and whole wheat flour for all purpose flour. Thanks Ina for another wonderful recipe!
Best Blueberry muffins. Thanks Ina
We really wanted to like these, but they are still just a bran muffin.
It is easy and very forgiving
It’s was hard to find wheat bran, but since I found it, I’ve made these multiple times. Very yummy, and I don’t really even like blueberries that much. These are great.
Just made these this morning and OMG Ina they are wonderful! Thank you
These are amazing. I have even subbed crushed up Fiber One cereal and just reduced the sugar in a pinch. My picky kids will eat these!