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These Banana Bran Muffins with blueberries are so moist they melt in your mouth and are packed with healthy ingredients like wheat bran, oat bran and flax seed meal!

The Best Blueberry Banana Bran Muffins

Do you have a favorite healthy recipe masquerading as something indulgent? I have plenty of indulgent treats masquerading as healthy but very few that taste decadent but won’t wreck your diet. These Blueberry Banana Bran Muffins are just that: crazy delicious but packed with fruit and fiber. I am really into faux-indulgent these days.

The Best Blueberry Banana Bran Muffins
Pumpkin Cream Cheese Muffin interior
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Good bran muffin recipes come and go but these Banana Blueberry Bran Muffins have stood the test of time. I have been making and improving upon them for the past four years. Very seldom does one try a bran muffin and say, “Holy cow that is ridiculously delicious!”

The Best Blueberry Banana Bran Muffins

These muffins are packed with healthy wheat bran, oat bran, whole wheat flour, flax seed meal, bananas, and blueberries! They are so moist they melt in your mouth. Every time I make them my fiancé asks, with a mouthful of crumbs, “Are these bad for us?” Because they are that good!

The Best Blueberry Banana Bran Muffins

I put them in the freezer to thaw as needed so that they last longer, but it’s hardly necessary because they stay moist for days in a plastic, zip top bag and they honestly don’t last that long.

You know those muffins and breads that only get better the blacker and riper your bananas? This isn’t one of those recipes. I think it is best when the bananas have just started to spot brown and the skin is thin and they are fragrant but not pungent. You know what I mean!

The Best Blueberry Banana Bran Muffins

So grab that left over buttermilk and whip up a double batch of these Blueberry Banana Bran Muffins right now. After one bite you are going to wonder where these have been all your life, and why every other bran muffin now tastes dry and unsatisfying.

The best blueberry banana bran muffin recipe
4.88 from 8 ratings

The Best Blueberry Banana Bran Muffins EVER

These Blueberry Banana Bran Muffins are so moist they melt in your mouth and are packed with healthy ingredients like wheat and oat bran and flax seed meal!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 people



  • Preheat the oven to 400° and either grease 12 muffin cups or line with liners. They are even more moist when you use muffin liners.
  • Mix buttermilk and wheat bran and set aside to soak. In another medium bowl mix together all the remaining dry ingredients.
  • In a large bowl add egg, sugar, oil, banana and vanilla and mix until well combined. Gently stir the dry mixture and buttermilk mixture into the egg mixture and mix until just combine and a few lumps remain. Fold in the blueberries being careful not to over mix.
  • Pour into prepared muffin cups and bake for 20 minutes or until a toothpick comes out a few crumbs clinging to it. Cool 5 minutes in tins and then turn out onto rack to cool completely.


Adapted from
Yield: 12 muffins


Calories: 206kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 282mg | Fiber: 6g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American, British
Calories: 206
Like this? Leave a comment below!

Adapted from

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. 5 stars
    I made them for the 2nd today and they were a success just like the first time. I used frozen blueberries both times. I did not use muffin liners, but sprayed the tins with oil. Both times they easily came out of the muffin tins.
    I did not have oat bran so just used wheat bran for the bran requirements and I used all-purpose flour.

    1. Hi Sue! I’m happy to hear it! Thank you for taking the time to contribute to our community of bakers so they can know how you made this recipe work for you. Have a beautiful day!

  2. 5 stars
    These just might be the best muffins I ever made!! I was skeptical because the mixture was a little soupy. They came out amazing. Taste was not too sweet.

  3. 5 stars
    Lindsey, these are absolutely brilliant and I love the fact they are reasonably healthy as well.
    I’ve made them many times and although I’m always worried that the mix is so wet they always come out fine after 20 mins in the oven.
    I use around 180g fresh berries (blueberries, raspberries and chopped blackberries) lightly dusted in flour and they still come out fine so IMHO you could safely up the quota in the recipe.
    I also reduce the sugar to 1/2 cup – but then I don’t have too much of a sweet tooth (and TBH I always find North American recipes use too much sugar – but that’s only me).
    Anyway, wonderful muffins – thanks for excellent recipe.

    1. Hi Mike! Thank you for taking the time to come back and leave a comment with your success! I love to hear when folks have made recipes many times, it makes my day.

  4. Hi! These sound wonderful– exactly what I’m looking for. However, I live at 9000ft (3000m). Has anyone written you with high altitude modifications to this recipe? I’m almost gun-shy to try new recipes now because most, even most of my favs, are fraught with failure at this altitude!

    1. Hi Rich! I haven’t personally tested this recipe with high altitude modifications. These muffins do seem pretty low risk, but, based on what I’ve read, you might want to just bake them a bit longer. I wouldn’t necessarily increase the oven temperature or they might dry out even more than usual. My best advice is to test a half batch and then adjust! Please do report back when you do so we can keep the conversation going with fellow high-altitude bakers! 🙂

  5. Hi there!! Excited to make these. Wondering if adding some molasses would be a good idea? I typically love the flavor it imparts on bran muffins. Thanks!

    1. Absolutely! I think molasses is always a good idea. You might want to reduce a bit of the light brown sugar because the muffins are already on the sweeter side. Happy baking!