Blueberry orange bran muffins

    50 min

    Moist and delicious. The blueberry orange touch adds a special taste to ordinary bran muffins.

    45 people made this

    Serves: 12 

    • 45g oat bran
    • 60g wheat bran
    • 125ml soured cream
    • 125ml milk
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 100g dark brown soft sugar
    • 1/2 teaspoon salt
    • 150g fresh blueberries
    • 5 tablespoons vegetable oil
    • 1 orange, juiced and zested
    • 1 egg
    • 1 teaspoon vanilla extract

    Prep:25min  ›  Cook:15min  ›  Extra time:10min soaking  ›  Ready in:50min 

    1. Preheat an oven to 190 C / Gas 5. Grease 12 muffin cups, or line with paper cases.
    2. Combine the oat bran and wheat bran in a large bowl. Stir in soured cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, bicarb and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into muffin cases.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    Really good tasting muffin! I used WW flour instead of AP flour. The blueberries really made these muffins moist and for my taste I think it had too many blueberries as it went mushy. So, next time I will decrease the berries. The orange flavour was really nice and delicate, it didn't overpower the bran muffin. We really liked this muffin. Thx.  -  11 Aug 2009  (Review from Allrecipes US | Canada)


    I did not have sour cream so I substituted blueberry yogurt. Tasted great. I agree with the review that said to add less blueberries. 2/3 of a cup is great. Also when I used medium muffin liners I was able to get 12 muffins. You could exchange the fruit also. Ive made it with raspberries and cranberries as well.  -  09 Feb 2010  (Review from Allrecipes US | Canada)


    The BEST! So glad you shared this one. My #1 picky queen granddaughter loves them as well. great way to sneak in some fiber.  -  03 Aug 2010  (Review from Allrecipes US | Canada)