Yummy Mummy Monday: Blueberry Bran Muffins

Here in BC it’s Family Day, and what better way to spend some quality time together than cozied up at home baking up some yummy goodness? I’m lucky to know a few ladies with some pretty delicious tried and true recipes, my Mother- In- Law being one of them. Affectionately referred to as Mama Mary on occasion, this lady can cook and bake up a storm like nobody’s business. 
On a recent Grandma date, Ari and I got to snack on a few of her delicious muffins. These suckers don’t stand a chance; they barely make it out of the oven. When I asked for the recipe I had to grab a pen to jot down everything quickly, since Mary has it memorized! The following week I decided I was going to bake a large batch to take into work. So I organised to get some printed packaging to lay them out in a personalised box, and gift them to everyone in the office. Let me tell you… they went down a storm and everyone loved them! This is a perfect example that some of the best baking- and healthiest- is also sometimes the simplest; you don’t need a laundry list of complicated ingredients for the outcome to be sensational. These are a great snack full of fibre, perfect for on- the- go families- just make sure to grab yours before they’re all snatched up!

Yummy Mummy Recipe: Blueberry Bran Muffins
Makes 12 muffins


2 cups flour
2 cups bran
1 cup rolled oats
1 1/2 tbsp cinnamon
2 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar
2 tbsp chia seeds
2 eggs (or sub 1/4 cup applesauce per egg for an egg- free version)
1/2 cup oil
2 cups milk (sub almond or coconut milk for a dairy free version)
1 cup blueberries


1. Preheat oven to 400 degrees; line muffin tin with liners; alternatively grease with oil or butter.
2. In one bowl mix the dry ingredients; in a separate bowl, whisk eggs; add oil and milk to the eggs and stir well.
3. Combine the wet with the dry ingredients, stirring constantly to avoid lumps.
4. When mixed, add blueberries and stir until distributed throughout batter.
5. Pour batter into paper liners/ pan; distribute evenly, trying not to spill over the sides (I hate scrubbing the baked on stuff off the pans after!).
6. Bake for 20 minutes, or until you can poke with a skewer and it comes out clean.
Because of the bran and rolled oats, these muffins can be quite dry; if you prefer a more moist version, add 1/2 cup applesauce. 

I hope these are as big a hit with your family as they are with mine!

Image Source: http://oceanspray.com/Recipes/Corporate/Breads—Muffins/Blueberry-Bran-Muffins.aspx?courses=BreadsMuffins


Leave a Reply

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.