{"id":6581,"date":"2020-09-11T18:22:54","date_gmt":"2020-09-11T18:22:54","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=6581"},"modified":"2026-03-24T23:21:57","modified_gmt":"2026-03-25T06:21:57","slug":"blueberry-bran-muffins","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/09\/11\/blueberry-bran-muffins\/","title":{"rendered":"Blueberry Bran Muffins"},"content":{"rendered":"\n

These blueberry bran muffins have tons of blueberries and walnuts packed inside, so they’re tasty and good for you. These muffins are the famous and three time Emmy Award winning comedian, Louie Anderson’s<\/a> favorite muffins (he really told me to say that)! In case you are wondering, he really is as nice in person as he seems to be on TV.<\/p>\n\n\n\n

As you may know or have read, Joe and I, own Bonkerz Comedy Productions<\/a>. We’ve worked with many famous and not so famous comedians over the years. We produced Louie Anderson’s Las Vegas residency for many years and become close personal friends. Louie loves bran muffins. I wanted to make him some that were healthy and didn’t have too much sugar in them, but still had lots of flavor. The blueberries and walnuts were the perfect addition! <\/p>\n\n\n\n

Healthy and yummy muffins<\/h2>\n\n\n\n

These blueberry bran muffins have oat bran and whole wheat flour, increasing the fiber, but they are still delicious. Walnuts have omega 3 fatty acids and blueberries are full of antioxidants. They’re the perfect breakfast treat.<\/p>\n\n\n\n

We always have big bags of nuts in our house. They are a great addition to baked items and ice cream sundaes (maybe not so healthy, lol), as well as just fun to snack on. Plus, blueberries are my favorite berry so I’m always looking for ways to add them to anything I bake. <\/p>\n\n\n\n

These Blueberry Bran Muffins freeze well<\/h2>\n\n\n\n

This recipe makes 18 muffins. I like to wrap them individually in plastic wrap and store them in a ziplock bag in the freezer. It is easy to defrost these in the microwave for a quick snack.<\/p>\n\n\n\n

Joe has lots of different muffins in the freezer. I always say its like a store in there. He gets to pick and choose which muffin he is in the mood for each day. Its also great when company stops by. We can pull something out and enjoy with a cup of coffee. When he gets low on a particular variety of muffin, I bake more!<\/p>\n\n\n

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Blueberry Bran Muffins<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>1.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: baked goods<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
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    18<\/p>muffins<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Baking time<\/span>

    15<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    30<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    These blueberry bran muffins are packed with lots of blueberries and walnuts.<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> cup<\/span> oat bran<\/span> <\/p><\/li>

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      1 1\/2<\/span> cup<\/span> all purpose flour<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> whole wheat flour<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> baking powder<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> baking soda<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> salt<\/span> <\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> cinnamon<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> brown sugar<\/span> <\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> molasses<\/span> <\/p><\/li>

    • <\/span>

      1\/3<\/span> cup<\/span> unsweetened apple sauce<\/span> <\/p><\/li>

    • <\/span>

      2<\/span> eggs<\/span> <\/p><\/li>

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      3\/4<\/span> cup<\/span> milk<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tbsp<\/span> apple cider vinegar<\/span> <\/p><\/li>

    • <\/span>

      1\/3<\/span> cup<\/span> melted and cooled coconut oil or avocado oil<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> fresh or frozen blueberries<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> walnuts<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Preheat the oven to 400F and spread the walnuts on a baking tray. Toast them until lightly golden and fragrant, about 5-10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.<\/li>
      • In a large bowl mix together brown sugar, molasses, applesauce, eggs, milk, apple cider vinegar and oil until well combined. <\/li>
      • In another bowl mix together the oat bran, all purpose flour, whole wheat flour, baking powder, baking soda, salt and cinnamon.<\/li>
      • Chopped the toasted walnuts.<\/li>
      • Add the flour mixture to the egg mixture and stir with a spatula until just combined. Fold in the toasted walnuts and the blueberries.<\/li>
      • Scoop the batter into a muffin pan lined with muffin liners. This recipe makes 18 muffins. <\/li>
      • Bake for 15-20 minutes until toothpick comes out clean or with just a few crumbs attached. Cool in the pan for about 5 minutes. Take them out of the pan and let them finish cooling on a wire rack. <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • You can serve these warm or at room temperature with a pat of butter. They also freeze well.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t