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Ina Garten’s Blueberry Bran Muffins

Ina Garten's Blueberry Bran Muffins - recipe card
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These bakery-style bran muffins are moist, tender, and packed with sweet blueberries. The combination of wheat bran, buttermilk, and molasses creates a deep, complex flavor with a perfect crumb that’s hearty but not dense.

Ingredients

Scale
  • 1 cup wheat bran
  • 1/2 cup buttermilk, at room temperature
  • 1/4 cup vegetable oil
  • 1 large egg, at room temperature
  • 1/4 cup dark brown sugar, packed
  • 2 tablespoons unsulfured molasses
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries, washed and dried thoroughly
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • Optional: 2 tablespoons turbinado sugar for sprinkling

Instructions

  1. Preheat your oven to 375°F / 190°C. Line a standard 12-cup muffin tin with 4 paper liners, spacing them evenly to allow for proper heat circulation and even baking. This temperature is ideal for creating a good rise and golden-brown tops on bran muffins.
  2. In a medium bowl, combine 1 cup wheat bran and 1/2 cup room temperature buttermilk. Stir until all the bran is moistened and let the mixture sit for 10 minutes. This hydrates the bran, softening its texture and preventing it from absorbing too much moisture from the batter during baking, which would result in dry muffins.
  3. While the bran soaks, in a separate small bowl, toss 1 cup of dried blueberries with 1 tablespoon of all-purpose flour until lightly coated. This flour coating helps suspend the blueberries in the batter, preventing them from sinking to the bottom during baking. Set aside.
  4. To the soaked bran mixture, add 1/4 cup vegetable oil, 1 room temperature egg, 1/4 cup packed dark brown sugar, 2 tablespoons molasses, and 1/2 teaspoon vanilla extract. Whisk vigorously for about 1 minute until the mixture is completely smooth, emulsified, and slightly thickened. Proper emulsification ensures even distribution of fat and moisture.
  5. In another bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. Sift or whisk thoroughly to eliminate any lumps and ensure the leaveners are evenly distributed, which is crucial for consistent rise.
  6. Add the dry flour mixture to the wet bran mixture. Using a rubber spatula, fold gently until just combined—the batter will be thick and a few streaks of flour may remain. Overmixing develops gluten, leading to tough, tunneled muffins. A slightly lumpy batter is perfect.
  7. Gently fold the flour-coated blueberries into the batter using 3-4 folds, just until distributed. Stop immediately to avoid crushing the berries and turning the batter purple. The batter should be very thick, almost like a soft cookie dough.
  8. Using a #16 ice cream scoop or two spoons, divide the batter evenly among the 4 prepared muffin cups, filling each to the very top. For bakery-style domed tops, do not smooth the batter—leave it in mounds.
  9. If desired, sprinkle the top of each muffin with a generous pinch of turbinado sugar. This adds a delightful crunch and subtle sweetness to the finished crust. The sugar crystals won’t fully melt, creating a textured top.
  10. Bake on the center rack for 22-25 minutes. The muffins are done when they spring back lightly when pressed in the center, a toothpick inserted comes out clean (except for possible blueberry juice), and the tops are golden brown. Rotate the pan halfway through baking for even color.
  11. Immediately transfer the muffins from the tin to a wire cooling rack. Let them cool for at least 15 minutes before serving. This resting period allows the internal structure to set, making them easier to handle and improving texture. The muffins will pull away from the liners as they cool.
  12. Serve warm or at room temperature. These muffins develop better flavor the next day as the bran fully hydrates. Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or follow freezing instructions in the notes for longer storage.

Notes

Storage: Cool completely, then store in an airtight container at room temperature for 2 days. For longer storage, wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Reheating: Thaw overnight at room temperature. To refresh, warm in a 300°F / 150°C oven for 8-10 minutes, or microwave a single muffin for 15-20 seconds. For best texture, use fresh blueberries; frozen blueberries (unthawed and tossed in flour) can be used but may tint the batter slightly purple.

Nutrition

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