Bran muffins … I just love these for breakfast or a snack. This recipe is made with spelt flour instead of white flour, but you can also use white or you could also use another whole grain flour 👩‍🍳

“Wheat bran” is becoming harder to find these days. If you’re in the UK, I’ve been told you can get find wheat bran at Holland & Barrett, and I’ve also seen it online other places as well. I kind of had a tough time finding it in Canada, but I managed to eventually find it at a larger supermarket.

Blueberry Bran Muffins With Spelt Flour – The Recipe


  • 1 1/2 cups wheat bran
  • 1 cup spelt flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk, I used an unsweetened almond this time
  • 1/3 cup vegetable oil (I used a light tasting olive oil this time)
  • 1 egg
  • 1/2 cup blueberries (they can be frozen or fresh)


  1. Preheat oven to 375 F/190 C and either grease a muffin tin (this makes 10 muffins or 12 smaller ones) or line with muffin cups.
  2. Mix all dry ingredients together.
  3. In a separate bowl/large measuring cup, mix the wet ingredients and whisk the egg, then add to the wet.
  4. Add in the blueberries, and mix all the ingredients together.
  5. Spoon into your muffin tin and bake for 15-20 minutes.

Note – you can leave the blueberries out for a plain version, or add another fruit or carrots as well for carrot bran muffins. I stored these in a container in a fridge … they’re great for breakfast! I skip the butter and to me these make a super nice and healthy breakfast!

~Enjoy  🙂

PS  – you can watch a video tutorial of this recipe on Instagram here.