Buttermilk bran muffins

I’m so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they’re healthy and full of natural fiber ~ but they’re so delicious you’ll forget that they’re so good for you!

I’ve been making bran muffins for as long as I can remember, and at this point, if a muffin doesn’t have bran in it it just feels like it’s missing something.

What is bran?

  • Bran is the outer husk of the grain ~ the healthiest part, full of fiber, vitamins, and minerals. Sadly, it’s often tossed away when grains are milled into flour.
  • You can buy wheat bran and oat bran in most supermarkets, and I recommend keeping both on hand for quick muffins like these.

I like to use a combination of oat and wheat bran in these buttermilk bran muffins

I love to mix oat and wheat bran together in recipes. The oat bran gives these muffins a tender texture and a touch of sweetness.

Can you freeze bran muffins?

Buttermilk bran muffins freeze beautifully, so you can put them in a zip lock baggie and pull them out anytime for a quick healthy snack. You can reheat leftover muffins in the microwavefor 15 seconds for that ‘just out of the oven’ taste.

Other healthy morning muffins to try ~

This recipe is adapted from Ina Garten

3.45 from 20 votes

Buttermilk bran muffins

I'm so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they're healthy and full of natural fiber ~ but they're so delicious you'll forget that they're so good for you!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Yield 10 muffins
Author Sue Moran


  • 1/2 cup unprocessed wheat bran
  • 1/2 cup oat bran
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter at room temperature
  • ¼ cup light brown sugar lightly packed
  • 2 extra-large eggs at room temperature
  • 6 tablespoons unsulphured molasses
  • ½ teaspoon pure vanilla extract
  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup raisins
  • ½ cup chopped walnuts


  • set oven to 350F
  • Mix the brans with the buttermilk and set aside.
  • In a large mixing bowl, cream the butter and sugar till fluffy.
  • Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
  • Fold in the bran/buttermilk mixture.
  • In another bowl sift the dry ingredients together. Add in the raisins and nuts.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Try adding chopped apple, banana, or berries to these muffins.
  • Substitute pecans or almonds for the walnuts, or leave the nuts out entirely.


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  • Reply
    March 7, 2020 at 1:05 pm

    5 stars
    These are sooo good! I didn’t have wheat bran on hand but did have some ground flax meal. I figures they were similar in consistency so I subbed it and it worked! Delicious!

    • Reply
      March 7, 2020 at 2:22 pm

      That’s great to know, I’ve always got flax seeds around, I’ll try grinding them and using in these muffins 🙂

  • Reply
    December 4, 2019 at 11:12 am

    “Mix the brans with the buttermilk and set aside.”
    When do you add it to what? There is no indication of what to do with the bran in the instructions

    • Reply
      December 4, 2019 at 1:23 pm

      That’s in step 5.

    • Reply
      December 4, 2019 at 3:20 pm

      5 stars
      These are sooooo good. I filled the muffin cups too much so only got 7 muffins. DEEEEEEEEELISH

  • Reply
    September 8, 2011 at 5:17 am

    These look and sound wonderful!

  • Reply
    September 7, 2011 at 4:53 pm

    5 stars
    like like…love…these are perfect…and with a great rise! That Ina is pretty darn good! ha ha 🙂

  • Reply
    The Procrastobaker
    September 7, 2011 at 1:04 pm

    Im not a big muffin maker but may well have to change my habits for these! The look like they have the most perfect texture and so comfortingly scrummy 🙂

  • Reply
    Nessa Robins
    September 7, 2011 at 7:28 pm

    I hope you find your original recipe. I often spend hours in search of a particular recipe! These muffins look and sound delicious!

  • Reply
    Sarah Westendorf
    September 7, 2011 at 12:05 pm

    5 stars
    I should make these muffins for my daughter. They look delicious with that swipe of butter. We’re going to Ireland next month…and I think I am the most excited right now about the fabled Irish breakfasts!

    BTW, you asked about cherry pitting. I just cut them in half and unhinge the seed. It did look like I used whole cherries but they were halves. I don’t have one of those cool cherry pitters!

  • Reply
    September 7, 2011 at 5:53 pm

    Love a good muffin. These look great.

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