Blueberry Bran Muffins

I recently found myself in the possession of a few boxes of Kellogg’s All-Bran cereal.  After tasting the cereal, no one was a fan or willing to eat anymore.  So I started googling how to use the cereal in other ways.  I came across a recipe for Bran Muffins from King Arthur Flour.  Their recipe uses raisins.  I am not a fan of raisins in baked goods so I decided to use some blueberries.  They turned out excellent!  They were moist and light.  It won’t be too difficult to use up all the bran cereal we have now!  Do you have any creative ways to use up All-Bran cereal?  Please share in the comments below.


Blueberry Bran Muffins
Adapted from King Arthur Flour

Makes 12 muffins

1/2 cup bran cereal (not flakes)
1/2 cup boiling water
1/3 cup canola oil
1 egg
1 1/4 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup blueberries
1 1/4 cup buttermilk (Please see my substitution page of how to substitute with vinegar and milk)
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)

In a small bowl, add 1/2 cup of bran cereal.  Pour the boiling water over it and leave to cool.  Once cool, mix in the oil and egg.

While the bran/water mixture is cooling, in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.  Add the blueberries and mix.

In a small bowl or large measuring cup, mix together the buttermilk and brown sugar.  Add to the dry ingredients and mix.  Stir in the remaining cereal followed by the softened bran.  Cover and refrigerate overnight.

The next day, preheat oven to 375 F.  Spray a muffin tin with baking spray.  Give the muffin batter a stir.  Fill muffin tin with the batter and bake 20 minutes or until a toothpick inserted in the middle comes out clean.  Let cool 10 minutes before removing from muffin tin.