Blueberry and Apple Bran Muffins

These blueberry and apple bran muffins come from a recipe that’s been around since the 1970s. They’re full of simple, wholesome ingredients like bran, grated apple, and blueberries. Tasty, filling, and a good way to get some fibre into your day.

I’ve also tried using rhubarb instead of apple, and that works nicely too – it gives the muffins a bit of tang and goes well with the berries. The bran adds a slightly nutty flavour and gives them a good texture.

They’re handy to have in the freezer, great for a snack or a quick breakfast with a cuppa.

A Few Things I’ve Found Helpful

These muffins are quite flexible, and over time I’ve found a few things that help them turn out just right. First, I always peel the apple before grating—it blends into the mix better and gives a smoother texture. I often use frozen blueberries too. About 1½ to 2 cups seems to be a good amount, and they hold their shape well while keeping the muffins lovely and moist.

Sometimes I add a spoonful of wheatgerm along with the bran. It’s an easy way to sneak in a little extra goodness without affecting the taste. And a nice substitute for the first measure of milk is buttermilk. It gives the muffins a lovely tang and helps with the rise.

For something different, I’ve tried using chopped dates instead of blueberries. I stir half a cup into the saucepan when heating the milk, golden syrup, and butter. It makes for a softer, stickier muffin—almost like a pudding. I’ve also made a batch using rhubarb instead of apple. Just cut it into chunky pieces and toss it in raw—it bakes up beautifully.

And finally, these muffins freeze really well. Once they’re cool, I wrap them tightly or pop them in an airtight container. When I need one, I just take it out and let it defrost on the bench for about half an hour. They taste just as good as when they were freshly baked.

Recipe

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Blueberry and Apple Bran Muffins

• Servings: 12 muffins
• Prep Time: 30 mins
• Cook Time: 20 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

These blueberry and bran muffins are a tasty and wholesome treat. Made with bran for fibre, apple for natural sweetness, and plenty of blueberries for a fruity burst in every bite.

Tip: If you want to keep those muffins fresh and tasty until your friend arrives, pop them in the freezer!

Recipe Credit: An old recipe from a leaflet by Chelsea Sugar

Ingredients

• 1 cup plain flour
• 1 tsp baking powder
• 1 cup whole meal flour
• 3⁄4 cup bran
• 3⁄4 cup raw sugar
• 1⁄2 cup grated apple
• 1 cup blueberries
• 100g butter
• 1⁄4 cup golden syrup
• 1⁄2 cup milk
• 1 tsp baking soda
• 1⁄4 cup milk

Directions

1. Preheat: Preheat the oven to 180°C and line a muffin tin with paper liners or grease the tin with butter.
2. Dry Ingredients: In a large bowl, sift the white flour and baking powder together. Add the whole meal flour, wheat bran, and raw sugar. Mix these dry ingredients together with a hand whisk until well blended. Stir in the grated apple and blueberries.
3. Wet Ingredients: In a saucepan, heat the butter, golden syrup, and first measure of milk until melted and almost boiling.
4. Baking Soda Mixture: Dissolve the baking soda in the second measure of milk. Add this to the saucepan. Gradually add this wet mixture to the dry ingredients, mixing until just combined. Do not overmix, as this can result in dense muffins.
5. Fill: Carefully spoon the batter into the lined muffin tin, filling each cup about three-quarters full. Top each muffin with a sprinkle of additional bran for added texture and visual appeal.
6. Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly firm to the touch. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information Per Serving: Calories: 230 kcal, Total Fat: 9g, Saturated Fat: 5.5g, Cholesterol: 30mg, Sodium: 140mg, Total Carbohydrates: 35g, Dietary Fiber: 3g, Sugars: 18g, Protein: 4g

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet