Often we have a family recipe that we have fond memories of but we want to make it a little better based on our current healthy lifestyle patterns. This Multigrain Blueberry Bran Muffin is just such a case.

blueberry bran muffinThis is an adaptation of an old family recipe that I tweaked to make healthier.  It’s great for those times you need a holiday brunch bread option or even something to take to a holiday tea gathering.

The big change was that I replaced a processed Bran Bud cereal with plain bran (you can use oat bran if avoiding wheat) and changed white sugar for sucanat (evaporated cane juice) in a smaller quantity.

I personally don’t like things as sweet as many recipes call for so I usually decrease the sweetener right off by 1/4 the called for amount and switch away from white sugar. By using blueberries in the recipe, which are naturally sweet, I was able to use even less sweetener (the original amount called for was 3/4 – 1 cup) but you can adjust according to your taste preference.

I like to play with flours. Sometimes I will use almond meal for 1/3 – 1/2 of the flour amount. This time I used a mix of sprouted spelt and whole wheat pastry flours. Adjust according to your needs and when you need a breakfast or snack muffin, consider this Multigrain Blueberry Bran Muffin fiber-full option!

From a dosha perspective, this is most suited for vata.  The sour buttermilk could be mildly aggravating for pitta folks.  Kapha people in general should have less of the flour baked goods but can enjoy in small amounts occasionally.  To make more kapha balancing you could use spelt flour and a combination of corn meal and buckwheat flour – both of which are drier, lighter grains.

Blueberry Bran Muffins

A modified healthier version from a childhood recipe for a classic buttermilk bran muffin.

Course Breakfast
Cuisine American
Keyword blueberries, bran muffin
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins


  • 1/2 cup whole wheat bran soaked
  • 1/2 cup boiling water
  • 1/2 cup oatmeal regular or thick cut
  • 2/3 cup whole wheat pastry flour
  • 2/3 cup wheat spelt flour
  • 1/2 cup sucanat (evaporated cane juice)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup sunflower or coconut oil
  • 1/2 tsp. almond extract
  • 3/4 cup blueberries fresh or frozen


  1. Combine the wheat bran and boiling water.  Stir well, cover and let stand for 10 minutes.

  2. Combine flours, oatmeal, spices and baking soda in a large bowl and make a well.

  3. Combine buttermilk, eggs (can use egg substitute), oil and almond extract in a separate bowl and whisk together.  Add in the blueberries.

  4. Alternate the milk mix and bran mix to the dry ingredients and stir just until moistened.

  5. Pour into muffin bans and bake in a pre-heated 350 degree oven for 22 minutes.

Recipe Notes

I love the Kalona brand of buttermilk which can be found at Whole Foods stores and other natural health stores.

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