Diet & Nutrition

Blueberry bran muffins are the perfect high-fibre morning snack

Blueberries are hailed as the king of antioxidant foods, and they’re also the king of these delicious (and nutritious!) bran muffins – making them the perfect sweet pick-me-up.

Muffins: they’re like the healthier cousin of cupcakes and they make for the perfect mid-morning snack, so what’s not to love?

But not all muffins are created equal – and if you’re after a batch packed with healthy nutrients to make them a bit less of a guilty pleasure, this is the recipe for you.

Powered by antioxidant-rich, low-calorie blueberries for a healthy burst of sweetness, protein-heavy and high-fibre wheat bran to keep you feeling full until lunch, plus a crispy topping filled with healthy-fatty nuts; these muffins are the perfect pick-me-up when you’ve got that sweet tooth craving. Turn the oven on and get baking, stat!

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Blueberry Bran Muffins

Makes 12 muffins


  • 175g unsalted butter, at room temperature
  • 3/4 cup (165g) firmly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (150g) wholemeal flour
  • 1 cup (150g) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup (75g) wheat bran flakes
  • 1 1/2 cups (375ml) milk
  • 2 teaspoons freshly squeezed lemon juice
  • 3 x 125 g punnets fresh blueberries

Muesli Topping:

  • 125g punnet fresh blueberries
  • 1 cup (100g) pecans, coarsely chopped
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (45g) flaked almonds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons rice malt syrup or honey


1. Preheat the oven to 180°C.

2. Lightly grease a twelve-hole 1/2 cup (125 ml) capacity muffin pan and line the bases with squares of baking paper.

3. Beat the butter, sugar and vanilla together using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating between each addition until combine. Sift in the wholemeal and plain flour, bicarbonate of soda, baking powder and cinnamon. Add the bran, milk and lemon juice and stir to roughly combine. Add the blueberries and stir until just combined. Do not overmix. Spoon the mixture into the prepared muffin holes, distributing the blueberries evenly.

4. To prepare the topping, combine the blueberries, pecans, oats, almonds and pumpkin seeds in a medium bowl. Drizzle with rice malt syrup and stir to coat. Spoon the topping over the muffin mixture, pressing to secure.

5. Bake for 30­–35 minutes, until golden brown and muffins spring back when lightly pressed. Leave in the pan for 10 minutes, to cool slightly.

6. Serve warm or set on a rack to cool completely.

This recipe is courtesy of Australian Blueberries.