Blackberry Walnut Bran Muffins ~ these moist fruity muffins are full of healthy fiber to satisfy you and keep you satisfied.
Start the week off right, make a batch of bran muffins today. Here’s another of the many bran muffin variations I make throughout the year.
The blackberries and walnuts make a nice hearty combination. Freeze any extra muffins to eat later.
More Bran Muffins!
- Mixed Fruit and Nut Bran Muffins
- Zucchini Walnut Bran Muffins
- Cherry Almond Bran Muffins
- Date Nut Bran Muffins
- Buttermilk Bran Muffins
- Orange Walnut Bran Muffins
Blackberry Walnut Bran Muffins
Ingredients
- 1/2 cup unprocessed wheat bran
- 1/2 cup oat flour
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 6 Tbsp unsalted butter, at room temperature
- 1/2 cup dark brown sugar, packed
- 2 extra-large eggs
- 1 tsp pure vanilla extract
- 1 6 oz container blackberries, halved or rough chopped
- 1/2 cup chopped walnuts
Instructions
- Set oven to 350F
- Mix the bran with the buttermilk and set aside.
- Whisk the dry ingredients in a small bowl to combine and set aside.
- In a large mixing bowl, whisk together the butter and sugar until well mixed. Add in the eggs, one at a time, and the vanilla.
- Pour in the bran/buttermilk mixture and stir to combine.
- Add the berries and nuts to the wet mixture and stir.
- Mix the dry into the wet until just incorporated, don't over mix.
- Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
- Cool on a rack.
*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

20 Comments
grace
May 22, 2012 at 5:40 pmthese are so stinkin’ good for you, it’s almost like they shouldn’t taste good. i like a win-win muffin!
Cathy at Wives with Knives
May 21, 2012 at 1:30 pmWhat a delicious way to start the day. Just poured my first cup of coffee and would love to bite into one of the beauties.
Sue/the view from great island
May 21, 2012 at 4:05 pmWe like to keep half the batch in the freezer…after a short zap in the microwave they taste just baked.
Katie
May 21, 2012 at 11:42 amThis sounds like the perfect combination! I love the use of bran flower in these. Your pictures are beautiful too! They drew me right in.
Sue/the view from great island
May 21, 2012 at 4:02 pmThanks Katie, it’s so hard to make a muffin look enticing, but I think the beautiful purple blackberries help.
The Café Sucré Farine
May 21, 2012 at 3:55 amWhat a yummy combination. They sound delicious and your photos are very enticing!
Sue/the view from great island
May 21, 2012 at 3:55 pmThanks Chris!
Claudia
May 21, 2012 at 12:49 amI have muffins on the brain and been making them all week – to the tune of 2 pounds gained. But now – I’m greedy and I want your warm, tender muffins, too.
Sue/the view from great island
May 21, 2012 at 3:45 pmClaudia I think the bran cancels out the calories in these…at least that’s what I tell myself ;)
Lizzy
May 21, 2012 at 1:20 amOh, man, this combo sounds irresistible! I love the idea of adding blackberries to bran muffins…thanks for inspiring me :)
Sue/the view from great island
May 21, 2012 at 3:52 pmI’m systematically adding every fruit and nut combination I can think of to bran muffins, just trying to vary them enough that we don’t get sick of them, they’re a staple around here.
Mary
May 20, 2012 at 9:58 pmI just might have gasped slightly when I saw that first photo. The colors are incredible! That muffin sounds delicious!
Sue/the view from great island
May 21, 2012 at 3:51 pmThanks, I’ve decided that much as I love to make muffins, they aren’t naturally photogenic, I guess I got lucky with these.
Thyme (Sarah)
May 20, 2012 at 9:53 pmLOVE bran muffins. Love them better than soft white flour ones. Hope you are settling in well out there in CA!
Sue/the view from great island
May 21, 2012 at 3:43 pmThanks Sarah, we are, slowly but surely!
Gerlinde in Dallas
May 20, 2012 at 8:59 pmYour muffins have risen so nicely! I think you mentioned in a previous post that oat flour made for very tender muffins. I need to give these a try soon!
Sue/the view from great island
May 20, 2012 at 9:34 pmThey did rise really well, it was so satisfying to peek into the oven and see that! The oat flour is a great one to experiment with, I think you’ll love it.
dishesanddishes
May 20, 2012 at 7:13 pmYum, these look delicious. I love the combination of wheat bran and oat flour!
Sue/the view from great island
May 20, 2012 at 9:32 pmThanks—the combination of flours and brans is what makes it fun for me, I sometimes include oat bran as well.