After falling in love with my Bran Raspberry Lemon Breakfast Muffins, I knew I had to create another version—this time using sweet, juicy blueberries! The result? Blueberry Bran Muffins that are just as wholesome and flavorful as the original, but with a gorgeous twist—a deep purple brown butter blueberry glaze that will make your mouth water.
Like my raspberry muffins, these are made with wheat bran, providing a hearty texture and plenty of fiber, but the flavor profile shifts to embrace the natural sweetness of blueberries. The brown butter glaze brings it all together, with the nutty richness of browned butter enhancing the berries’ sweetness and adding a pop of color that’s simply stunning.
A Colorful & Flavorful Breakfast Treat
The muffins are baked to a golden brown with tender crumbs and bursting blueberries in every bite. To take it to the next level, I used my favorite trick: a beautifully vibrant glaze made from brown butter, powdered sugar, and pureed blueberries. The end result is a muffin that’s as gorgeous as it is delicious—a perfect addition to any breakfast or brunch spread.
If you enjoyed the raspberry version, I’m sure you’ll love this blueberry rendition just as much. Both recipes are all about using thoughtful ingredients and techniques to create something special. Let’s get baking!
Enjoy your Blueberry Bran Muffins with their beautiful deep purple glaze! Whether it’s for breakfast or a midday snack, these muffins are sure to brighten up your day.
Blueberry Bran Muffins with Brown Butter Blueberry Glaze: A Gorgeous Breakfast Treat! 💜🫐
Ingredients
1 1/4 cup wheat bran
1 TBSP lemon juice
2/3 cup milk
1/3 cup sour cream or plain yogurt, at room temp
1 egg, at room temp
1/3 cup oil
1 tsp cinnamon
1/8 tsp nutmeg
1/2 cup honey
1/4 tsp kosher salt, heaping
1 TBSP lemon zest
1 TBSP vanilla
1 TBSP brown sugar, optional (for added sweetness, if desired)
1 1/2 cup all purpose flour
1/4 cup oat flour
1 tsp baking soda
1 tsp baking powder
8 oz blueberries dusted dusted with 1 TBSP flour
- For the Glaze:
1/2 cup blueberries (fresh or frozen)
1 tsp water
1 TBSP butter
2 tsp lemon juice
1 tsp vanilla
pinch of salt
1 TBSP or more of blueberry puree
1 tsp heavy cream
1 cup powdered sugar
Directions
- Preheat the oven to 425F. Line a standard 12-muffin tin with liners.
- Add milk and lemon juice to a large bowl. Allow it to sit for 5 minutes. This process will turn your milk into buttermilk. Add wheat bran and sour cream and allow the mixture to sit for 5 minutes to soften.
- In another bowl mix flour, oat flour, baking powder, and baking soda, set aside. Dust raspberries with flour, set aside. I tend to set aside 12-18 blueberries, cut them in half and garnish the tops of the muffins with them in step 5.
- Add vanilla, egg, oil, cinnamon, honey, salt, nutmeg, lemon zest and dark brown sugar (if using) to the bowl with wheat bran, buttermilk and sour cream. Whisk until combined.
- Sift the flour (mixed with baking powder and baking soda) directly into the wheat bran mixture. Then fold it with a large spatula. Gently fold in blueberries and divide the batter between 12 muffin tins. If you reserved some blueberries, decorate the tops of your muffins with them.
- Bake in preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375F and bake for about 12 minutes or so. I find the total baking time to be between 17 and 19 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it. Remove from the oven and allow to cool for about 3 minutes. Drizzle the glaze over muffins while they are still slightly warm for the best absorption and flavor. You can also forgo drizzling and dip the muffins upside down into the glaze.
- For the glaze:
- Add blueberries to a small saucepan and cook over medium heat, stirring and squishing them with a rubber spatula, until the mixture is dark purple, the juices have released and thickened. Once done, pass the mixture through a fine mesh sieve and cool.
- Brown the Butter:
Place the butter in a small saucepan over medium heat. Let it melt and then continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to emit a nutty aroma. Be careful not to let it burn. Once done, remove from heat and allow it to cool slightly. - Prepare the Glaze:
To the bowl with the browned butter, add the lemon juice, pinch of salt, vanilla, blueberry purée we made in step 7 and cream. Whisk together until well combined. - Add the Powdered Sugar:
Gradually sift in the powdered sugar while whisking continuously to prevent lumps. Keep whisking until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add an additional teaspoon of cream to thin it out.
