High Altitude Maple Blueberry Bran Muffins

These hearty and wholesome, high altitude bran muffins are sweetened with pure maple syrup, applesauce and juicy blueberries, for a healthier muffin that’s still totally delicious and ready in 30 minutes.

You might also love these whole wheat almond muffins, morning glory muffins, and spiced pear crumble muffins.

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Why You’ll Love This Recipe

Easy to Make. You don’t need a mixer to make these maple blueberry bran muffins, just whisk up the batter in a bowl and they’re ready to bake.

Healthy and Tasty. When one of my readers asked if I could post a high altitude bran muffin recipe, my first thoughts were memories of the dry, tasteless, cardboard bran muffins that my mom sometimes made when I was a kid. But today’s bran muffins are nothing like those. I wanted a recipe that was on the healthier side, but still tasted great, and I’m happy to say that these are just perfect.

No Refined Sugar. They’re free of refined sugar, since I used pure maple syrup and unsweetened applesauce to give them moisture and sweetness. The blueberries also add natural sweetness and more moisture, so they’re anything but dry and tasteless. Even my picky 5 and 6 year old boys ate them and loved them, not even questioning that they weren’t the same as the blueberry muffins they usually request.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Wheat Bran. The wheat bran adds a hearty texture and wholesome flavor that’s so good in baked goods. If you can’t find wheat bran, you can use wheat germ instead.
• Flour. All-purpose flour gives the muffins structure and strength.
• Applesauce. This adds lots of moisture to the muffins, as well as natural sweetness. Use unsweetened applesauce so you don’t add extra sugar.
• Maple Syrup. Sweetness, moisture and a subtle maple flavor. Use the good stuff – pure maple syrup – not artificially flavored high fructose corn syrup.
• Milk. Moisture. I used whole milk, but you can use any type of milk you like, including non-dairy options.
• Butter. A little melted butter in the muffin batter adds some fat and richness to make them more flavorful.
• Eggs. Adds moisture and strength, so the muffins don’t crumble apart.
• Baking Powder + Baking Soda. Leavening agents, so the muffins rise as they bake.
• Vanilla Extract + Cinnamon. Flavor.
• Salt. Enhances the flavors.
• Blueberries. Use fresh blueberries, not frozen. These create sweet, juicy pockets all throughout the muffins, adding moisture and natural sweetness.

Instructions

• Preheat the oven to 400 F, and position a rack in the center of the oven. Line a 12-cup muffin pan with paper liners and lightly spray the liners with non-stick baking spray. Or, you can skip the liners and just spray the pan with non-stick baking spray. These muffins actually stick quite a bit to paper liners, so I prefer baking them just in a greased pan with no liners.
• In a bowl, whisk together the applesauce, milk, maple syrup, melted butter, eggs and vanilla.
• Separately, whisk together the flour, wheat bran, baking powder, baking soda, salt and cinnamon.
• Add the dry ingredients to the wet, and whisk just until combined. Fold in the blueberries.

• Divide the batter between the muffin cups, filling them nearly full.
• Place the pan in the oven, and turn the heat down to 375 F. Bake the muffins for about 20-22 minutes, until the tops spring back when gently touched.

• Cool the muffins in the pan for several minutes, then transfer to a cooling rack. Let cool slightly, then serve warm with soft butter.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What’s the difference between wheat bran and wheat germ?

The bran is the exterior part of the wheat kernel, and the germ is the portion inside of the seed that can grow (germinate) into a new plant. They both contain nutrients that can make your baked goods more nutritious, but of course they add a coarseness that’s not ideal for things like delicate layer cakes or pastries. But they’re wonderful in muffins, waffles, pancakes, and other quick bread recipes.

Are wheat bran and wheat germ interchangeable in recipes?

No, I would never claim that they’re interchangeable in every recipe. However, I tested both in today’s bran muffins, and the muffins turned out equally well using both wheat bran and wheat germ. Look for wheat bran and wheat germ on the cereal aisle near the oatmeal at your grocery store.

Can I just use crushed bran cereal?

Possibly not. Bran cereal likely includes other ingredients and sugars that would affect the outcome of the muffin recipe.

Can I replace the all purpose flour with whole wheat flour, or more wheat bran?

I’ve only tested today’s recipe with the ingredients noted in the recipe card. If you reduce the all purpose flour and replace it with wheat bran or wheat flour, the muffins may be too coarse and crumbly, and may not rise as well.

How should I store and reheat leftover bran muffins?

Store leftover muffins in an airtight container at room temperature for up to 2 days.  Reheat individual muffins in the microwave for 30-40 seconds at 50% power.

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