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I think the liquid could have been decreased a bit probably need less if using oats instead of bran, and almonds added additional moisture maybe? So glad you go there, though, and I hope you enjoy the coffee as much as the muffins! I made these today — a double recipe- and they were awesome! I think your nutrition information is off for the granola. For other uses, see Kellogg disambiguation.

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Louis some time back , oh well …I digress. Part time bakery is my gig and making a morning glory muffin for my kind patrons is my pleasure. Its so amazing to find a muffin like yours bumping around in the world. Earthy, flavorful and actually calories that have meaning. Thank you for your hunt and seek …. Looking forward to meeting the muffin.

My boyfriend stopped on his 5 hour drive home from being out of town and stopped and ate fast food… Now his tummy hurts…imagine that. So these looked like just the ticket. I tried the oatmeal option and realized that the amount had to be altered and then i must have done something else wrong because the batter was VERY thin. They are in the oven now…we will see. Non dairy conversion- my go to is Oat Milk.

It can be harder to find but it works great in baking. Pacific Brand makes it and I buy it at Whole foods. You can sour it with vinegar. Use about 1 Tb per cup less than buttermilk as it will not get quite as thick.

I use it in all my baking, including biscuits and cakes. Almost no one is allergic to oats, a huge plus in my world. I had to try these with pineapple. I crushed a little fresh pineapple in my food processor, and then drained it in a fine sieve, using a spoon to squeeze out the moisture. I mixed it with a little unsweetened coconut and made 3 muffins with this mixture the other 9 were mixed berry.

The pineapple ones turned out fine. Next time I might try lemon or orange infused olive oil since I have both. I did learn that using paper muffin liners is a bad idea. We are peeling them off very carefully because they stick to the muffin. They came out just fine….

A nice crisp crusty top, too! These ones look delicious and I can just picture myself having a slow and satisfying morning curled up on the couch waking up to these delicious-looking muffins while drinking a morning coffee.

I may have to make these ASAP now! You had me with the pic of the chubby little fingers — how is he so big?!? Tried them this a. I think I will try r bran though next as not sure it worked well that.

Otherwise, texture and warm fruit were delicious. Great minds think alike! We love Blue Sky muffins. We like the full-on fatty kind.

Is there a way to tweak this recipe to cut the bran and make regular muffins? If you are going to the trouble of adding bran in and making them heartier, healthier muffins…why not use whole wheat flour instead of all-purpose? Just so you know, baking my second batch now. Not only do I learn something new every day, but I am sure my day job is not editor! I made a vegan version of this using soymilk with 1 t apple cider vinegar and a flax egg.

They turned out great! Could have been baked a touch longer but that is probably because I used frozen berries. We just moved from Santa Barbara sea level to a little mountain town in Colorado at ft. Any tips for this recipe? First time using no-carb flour and they were fabulous in texture and flavor.

Only 2 left and picky eaters jn this house! Will be trying some banana and coconut next! Love your blig and many, many of your recipes!! Just made these with mixed berries. LOVE a truly low sugar muffin—thanks for the great recipe! Will see how the kiddos like them tomorrow morning… am thinking toasted with a schmear of cream cheese…? Lovely — I probably added a tad more sugar on the top before baking. Used yogurt thinned with milk and sweet frozen cherries thawed enough to chop.

Also added a spoonful of ground flax seed as someone suggested. Nice — and definitely will make them again with berries: He ate four in one morning. He was a little bit sorry. Fast forward two weeks: I brought your muffins to her as a a celebration, cause WHOA. She was blissfully happy to receive muffins laden with choc chunks. And I will try them with fruit as you suggest…then chocolate, duh. She loves that they are effectively one piece of plastic and indestructible in the dishwasher.

Knew I wanted to try these as soon as the recipe was posted. I went with banana and toasted walnuts, in more of a banana bread fashion. Not ashamed to admit that I ate 2 immediately. I honestly never appreciated the steam that escapes from a fresh muffin until you mentioned it! Will make again with blueberries and strawberries. Really appreciate you taking the time to post such lovely recipes!

Thank you for this recipe! I have been on a muffin kick lately because of finals and the semester is coming to an end. I also love a good cherry almond scone with my cappuccino as well. This recipe is definitely worth a try as soon as I am done with my last exam.

It makes me want to relax and cook up something fun. I used a combo of the oatmeal and Mini dust instead of bran, and I used whole wheat instead of all purpose flour.

This is a great recipe. I think the liquid could have been decreased a bit probably need less if using oats instead of bran, and almonds added additional moisture maybe?

Even though not much sugar is used for sprinkling, I think it makes a big difference. I made them with oatmeal as you suggested. Used sour cream lightened with almond milk and frozen blueberries and strawberries.

Rainy morning here in Montreal. I just made these and they are delicious. I was afraid the fruit would be very tart but that little sprinkling of sugar just cuts the tartness without sweetening. Just curious, any ideas on substituting something else in for sugar for feeding these to a one-year-old? My toddler book has me freaking out about added sugar, which is probably totally unnecessary, but still… Any ideas? I love that you use Bobs Red Mill products. As an employee of that employee owned company I appreciate it!

You could double the recipe and store the batter in a securely covered container in the refrigerator. Each morning, you scoop out enough to make a few or…and bake them. Batter lasted a week. It called for raisins but you could add different fruit. That recipe is around. Not to denigrate the importance of posting recipes that work—we value you for this! Made the muffins this morning and substituted oats for the bran.

For fruit in half I cut up bananas and added some chocolate chips. Rainy day- perfect for muffins. Had no wheat bran so I DID use pulsed oatmeal. I loved the idea of using different fillings. I made banana coconut with a walnut half on top and strawberry.

I just ate 3 of these warm from the oven. Did 4 strawberry, 4 raspberry and 4 a combo. Loving the raspberry the most. Bran muffins are my weakness.

Hi, Love your blog and recipes. Made the muffins this morning and used the oats like you suggested and they worked beautifully. I bumped up the sugar slightly as I was using fresh cranberries and blueberries.

The yogurt made the muffin super moist as well. This is a muffin I would feel good about giving to my child. Thanks for the recipes and making me look good: Another data point for someone who used oats. I also forgot to add the sprinkling of granulated sugar but all came out quite tasty and with pointy peaks! I just made these with chopped fresh strawberries and they came out great! My batter was thinner than what was pictured, but it worked out fine.

I bought a large package wheat bran so will need to make another batch soon. Used fresh strawberries for the fruit. I love love love blueberry muffins and those looks absolutely delicious. I made two batches of these muffins. Both came out really well!! I definitely recommend you all go ahead and make these!

I can vouch for ground oats to replace the bran. I made these with the 7-grain cereal, like you suggested. I also used oat flour instead of wheat, to clear out my pantry. Not too sweet, like you said, moist, fluffy. Delicious treat for our Sunday morning beach outing today. We often take your apple cheddar scones to the beach but being pregnant and making my way through gestational diabetes, these mostly wheat bran muffins with little sugar were just the ticket.

Thanks for providing an easy-to-make baked treat this week preggo mama could enjoy. I made these with gluten free flour, ground oats and frozen wild blueberries and they were delicious. When you made the banana coconut, did you just used shredded sweetened coconut, or did you use fresh coconut? They are fantastic although mine did not puff up enough…. I got to get out my itty bitty jewelers scale for those amounts.

These sounded so good I had to give the recipe a try. So easy and delicious! Looking forward to more at breakfast tomorrow. Just to second what another person said- I just made them and the batter is definitely waaaay more runny than in your pictures. I used the cup measurements instead of weighing. The crumb was VERY loose and full of holes; after splitting and buttering the muffins we ended up eating them with spoons because they were too soft to pick up!

That said, we ate 10 the morning we made them — 5 each! Re, flat-topped and wet-centered muffins — Might they have needed more baking time? If raw in the center: Crumb should be quite loose — what impressed me was that despite the sheer amount of bran in it, the muffin is still so tender.

We might notice a pattern. Re, runny batter — I used a thin buttermilk and as soon as the dry and wet were mixed, the batter became puffy and firm, but not too thick. When dolloping the batter in the muffin tins, I had to nudge it a bit to get it flat — i. Angie — I did not make banana coconut, I saw it at the coffee shop. Amelia — I really should. Okay, that only happened a few times, but it scared me. These days, I still have disaster stories, but I wait until I triumph to share them, i.

Last night we used QUADRUPLE the amount of salt, realized we were out of eggs, went to the store for eggs mid-recipe, put the cake in the oven and then realized we never put the egg in. My favorite all white flour berry muffin are these Perfect Blueberry Muffins. You might want to start there and fiddle. Both the package and my cup weights were the same, i.

Bran is usually very light and airy, hence it weighing half of what AP flour does. I took your suggestion of pulsing oats in the food processor and it worked! Thank you so much! I made these today! I auditioned a sub for the wheat bran, and it worked fine. It has a coarse meal texture, combined well with the wet ingredients and mixed into a nice thick batter. The muffins rose beautifully and have that perfect texture. I found this recipe this morning and made them this afternoon.

These are the BEST muffins! My 8, 6 and 2 year old and husband loved them!!! So glad you go there, though, and I hope you enjoy the coffee as much as the muffins!

The batter was a perfect thickness. Filled with cheddar, grilled corn and chives. Used liners and they turned out perfectly! I ended up going with the weight instead of the measure, and the muffins turned out really well one batch strawberry-banana and one batch blueberry and the batter matched your description so I think we were ok. I got the bran from the bulk aisle at Whole Foods. But I wanted to follow up in case anyone has the same issue. Oh, we also subbed half of the AP flour for white-whole-wheat.

They are in the oven as I type and I cannot wait to try them! I added lemon zest and blueberries. Very tasty but my fruit sunk to the bottom. Otherwise, delicious and I ate two of them at once!

Here I sit on Monday morning, sick, but at work dealing with an emergency that requires enormous effort, and all I want is one of these and my bed. Made these yesterday with frozen blueberries and they turned out great! Amazing — thanks for the low sugar recipe!

Took a variety of grains I had lying around oatmeal, some quinoa, some buckwheat and put them in the food processor to use instead of bran did not feel like going to the grocery store Saturday AM.

Some of the grains were still a little chewy in the muffin, but overall it was delicious! Used raspberries and blackberries. I had to be a little conservative with the batter to fill 12 cups, but they baked up into big, fat, grainy morsels of deliciousness.

Thanks for fueling my muffin obsession in a healthy way! I was going to use up some leftover buttermilk on pancakes or waffles until I saw this. Great and healthy way to start the weekend. What is the resource for having these made? Oh yummy looking muffins too! Joe Pastry, who I absolutely love and whose recipes rarely lead me wrong, notes that a domed muffin is a sure sign of an overmixed muffin that will be chewy and tough: Made them and they were delicious! A nice change from overly sweet breakfast muffins.

I just followed the 2 tsp of fruit per muffin and made a variety: The berries were all frozen. They were all great but my favorite might have been mango-banana-coconut perhaps because they were the most moist?

I used yogurt thinned with raw milk, replaced the bran with oat flour and the AP flour with whole wheat. I cant wait to make them again with other fruits! I had used old fashioned oats, processed in a coffee grinder in your recipe for whole wheat cinnamon swirl bread. It worked well so I used it here, too. I love your recipes! Made these with blueberries and they were super delicious! I also did the yogurt thinned with water and turned out great! Thanks for the awesome recipe!

We left Brooklyn a year ago, but their muffins would be enough to lure me back and, for another neighborhood plug: I am a huge fan of baking and enjoying the results but recently I have gone off rich, dense slices and cakes. Im sure this love for decadent sweets will return sometime but for now, these muffins were perfect!

I made them with a mix of sour cream, natural yoghurt and milk, frozen blueberries left over from my summer job on a blueberry farm and new season apples. They were light and tasty and I found that I could really taste the fruit due to the relatively limited amount of sugar. A perfect mid morning study snack!

Love your blog, all the way from Cambridge New Zealand! I made them with raspberries, blackberries, and coconut, and they taste distinctly breakfast-y — the sweetness level is very, very light. I also made them with olive oil, which comes through surprisingly clearly taste-wise.

Just made these with ground up steel cut oats instead of bran, and they came out beautifully. I put frozen berries in half the batch, and frozen concord grapes that I picked and deseeded last fall in the other half.

The grape ones were the best! They formed this amazing little pocket of custardy jam. Thanks for the great recipe! These muffins look delicious! My new favorite muffin — just the right amount of sweetness for breakfast. Thank you for such a great blog and book. I just made these just now and they are really really delicious.

Right up there with your whole wheat raspberry scones which reign supreme in my house. I think the issue is that the batter is too scant to be split across 12 muffins. I split mine across 10 muffin cups and mine came out very nicely shaped with raised, well rounded domes. Deb, You indicate to divide the granulated sugar. Where does the first teaspoon go? The second goes on top of the muffins, but I missed where the first gets incorporated. My mixture seemed thin at first, but the reaction of the buttermilk and baking soda puffed it up, making it seem thicker.

Thanks for the great recipe. Deb, these made my morning. They were indeed very tender, and I loved the subtle sweetness. I used blueberries, but now my mind is on rhubarb as it is all spring. I bet it would be as great here as in your whole-wheat rhubarb muffins.

This recipe worked flawlessly for me! I used spelt bran because I happened to have a ton of it. They did not disappoint! I used frozen blueberries in mine and since for some reason I have a stockpile of wheat bran in the freezer, this will be my new go-to recipe for muffins. Batter was thin — I used milk and vinegar as a sub for buttermilk but otherwise followed the recipe exactly. These turned out exactly as you describe. Best part is that they are almost better the next day.

The blueberries I used had fused into the center like a pocket of jam and the bran part was moist and tasty. I followed the recipe exactly. The cereal made them slightly more corn muffin-like in texture, but they were still fluffy and wholesome.

Thanks for another winning recipe! This is my new go to breakfast with some fruit and a latte. Au contraire, I am the last person to hear about these muffins. But better late than never.

The mixed berries seem like a great addition. You mentioned that you halved the recipe. Or did you find you needed more than the original called for? Even more of a mystery! I wonder why our difference in volume and shape? Mine is a standard muffin tin. My batter was quite thick also. I like to combine the buttermilk with the bran in advance since I think it hydrates the bran better, but it also results in a thicker batter.

So mine was nice and thick and looked like yours does in your photos. Mine definitely came up out of the cups a bit and gave me a good broad but domed classic muffin shape. Muffin mysteries and magic!

BTW, thanks again for the amazing recipe. Mine were just as delicious re-toasted this morning as they were last night, which is to say pretty phenomenally delicious. Marina — It calls for 1 tablespoon tbsp each. It also matches the book version. Got up as usual, had a real urge for these, so made them and had a late for me breakfast at 8: Well worth the wait! I used kefir, added cinnamon and used both fresh and frozen blueberries.

I felt lazy, so coated the berries with the small amount of white sugar, then folded them into all the batter. I also made 8 regular size and 12 mini muffins. I like to know, sen though I basically try to eat healthy but always tasty. They were delicious, kept a few out and froze the rest. I love Jacob so much. Some of them are my nephews and nieces and their kids.

You and your hubby and Jacob are another. When I saw his picture holding the espresso cup, I fell in love all over again!! Deb you are awesome and so is Jacob. I must be a dissenting opinion on these muffins. I followed the recipe as written and they just were not as tasty as the ones that I make using the breakfast cereal. Still a huge fan of your blog though. Thanks so much for this yummy recipe.

I made these today but as I had no wheat bran I just used quick cook oats and they worked perfectly. I now have a good little stash of oat and apple muffins in my freezer. This is my kind of sleuthing!! I was stumped when I tried to find a recipe from Blue Sky, so glad you persevered and found these!

I just pulled these out of the oven. I used plums and strawberry slices, and used oat flour instead of all-purpose.

Thanks for another keeper, Deb! I used whole oats ground in a food processor to replace the bran, since I was out of bran, and replaced half the white flour with spelt since I was almost out of white flour , used a mix of frozen blueberries and raspberries and…YUM! However after I baked them, i realized that I had sprinkled the tops with a small amount of salt rather then sugar and consquently have discovered that a bit of saltiness enhances the muffin.

I may have to experiment further with this discovery…. Made these last night. Also, after putting on the fruit layer, I had way more than 1 Tbsp per muffin of batter left. Kat — Yes, mine got airy after it was mixed too. Glad it was a hit. Your 2 year-old sounds like my 4. Re, wet centers — FWIW, the muffin Jacob and I split this morning from the bakery had a slightly undercooked center so I guess it happens to the pros too. Regardless, you can always bake it a couple extra minutes and it should eventually firm up.

I met the owner once and he was just as amazing as his muffins. I always rave about their muffins and it sounds weird to rave about muffins, but they are that good! My favorite is pumpkin, apple, cream cheese. How fun to be able to try these with many different kinds of fruit in the middle. Have got to be better than the usual muffins available in shops in the morning! Just a fantastic recipe that is so healthy.

I used whole wheat pastry flour for the flour part. I like the blackberry best. I put a little raw sugar on top instead or regular sugar, because I like crunchy sugar on top of muffins. These are not going to last long.

I think these my second favorite muffins ever. My favorite muffins will always be those amazing plum poppyseed ones in your book!

Thanks so much for sharing these! I used blueberries and oat bran as I had them to hand. They were moist and light-most unusual for a bran muffin.

They were demolished and want to make another batch today! Banana was requested so I will give it a try and let you know. Love the idea of coconut too that I read in one of your comments.

I followed the recipe to a T, and used fresh peaches and raspberries. The muffins made with the 7 grain cereal, while good, were much denser and more chewy. The muffins made yesterday afternoon with the wheat bran are much lighter and probably the most moist bran muffin I have ever encountered. I chose apples and huckleberries for the fruit fillings this time.

Dying to try this since I have been shamefully baking and re-baking your double chocolate banana bread and it MAY be time to rein in my sugar intake. I just wanted to let you and anyone else who is interested know that I made a gluten-free version of these and posted them on my blog! They turned out fabulously! One question — could I substitute butter for the oil, or would that throw things out of whack?

MWH — No reason why not. I used a half cup blueberries and a half cup chopped strawberries. I thought these were absolutely fantastic, but may up the amount of fruit next time or leave bigger chunks. No problems with wetness at all. Overall, amazing recipe and pretty easy to make and I would definitely make again!! Highly recommend folks give it a try! I think it may have to do with how long you let your batter sit in between mixing it and adding it to the muffin tin.

The batter really thickened and expanded it actually worried me a bit at first , and I had plenty for the 12 cups and some bowl licking afterwards and it domed really nicely. Ok I am eating one of these right now. In my defense, he had already had two! If I had to change something, I would use probably add some nutmeg or something else, you are obviously better than me at knowing what it needs!

But overall, they were great! I loved the fact that they are not very sweet, because that way I can taste the fruit.

All in all, they disappeared so fast it made my head spin! I just made these with diced pear and a little ground ginger, the perfect take along breakfast for my early starts this week.

Just pulled these bad boys out of the over. They smell out of this world! FYI They don't puff up much in the oven but the texture is good, so that doesn't matter at all. And have added cranberries and rasins lots of times so goooooood and easy. I substitute Splenda for the sugar and use the Ultra-Skim milk. I also add diced apples to mine. Great snack for my diet. Keep well in ziploc storage bags and also freeze well.

So glad to to find this recipe, I lost mine during a move and had forgotten until I found this. Made it for years. My kids grew up eating these muffins and loved them. Very good, quick, easy and nourishing! I used organic natures path hearty flax raisin, unsweetened almond milk and organic applesauce and honey instead of oil and sugar.

And added organic blueberries What is the calorie count on these muffins the raisin bran flakes cereal muffins. They are great I have made them twice. I just add cinnamon, nutmeg and ground cloves and that adds that bit of warmth to a delicious muffin. Additionally, all calories count when it comes to weight loss, so be mindful of how much cereal you're eating and its calorie content.

One cup of a popular brand of wheat bran flakes has calories, 33 grams of carbs, 7 grams of fiber, 7 grams of sugar, 1 gram of fat and 4 grams of protein, making it an all-around good choice. Getting more fiber in your diet is a simple tool that is as effective at helping with weight loss as the low-fat American Heart Association diet, according to a study published in the Annals of Internal Medicine. Volunteers in this study -- which included obese people with high blood pressure, high blood sugar and high cholesterol -- were asked to follow the AHA diet or simply eat 30 or more grams of fiber a day.

While the AHA diet followers lost a little more weight over the year-long study -- 5. As a high-fiber food, a bowl of wheat bran flakes in the morning can give you a great start to getting more fiber each day. A couple of ways that fiber in food may help with weight loss is by adding bulk, so you feel full faster, and by delaying how fast your stomach empties, keeping you feeling full longer. One serving of wheat bran cereal meets almost 25 percent of your daily fiber needs.

To keep calories under control when you're trying to lose weight, pay attention to what type of milk you add to your cereal. Nonfat milk, with 80 calories a cup, makes a better choice than whole milk, which has calories a cup. If you can't tolerate cow's milk, almond milk makes a low-cal choice, with 90 calories per cup. If you like your cereal sweet, you might add a spoonful or two of sugar to your flakes, but 1 tablespoon of granulated sugar adds 45 calories, 12 grams of sugar and no fiber.

On the other hand, sliced fruit adds natural sweetness to your bowl of cereal along with some extra fiber.

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