Mixed Fruit and Nut Buttermilk Bran Muffins

Mixed Fruit and Nut Buttermilk Bran Muffins ~ plump, jewel toned dried fruit found at the farmer’s market sweetens up my basic buttermilk bran muffins!

Remember the plump, jewel toned dried fruit I found at our farmer’s market a few weeks ago? The Summer Fruit Granola I made with it was the best ever, so I made sure to get more of it. This time it’s sweetening up my basic buttermilk bran muffins.

Ever since I tasted premium dried fruit I can’t imagine going back to dusty old raisins in my muffins. Even if you can’t find fresh dried fruit at one of the stands at your farmer’s market, look for it your local stores. They are coming out with more varieties and better quality these days. Look for plump juicy fruit, Trader Joe’s has a pretty good selection. This mix has peaches, both yellow and white, nectarines, plums and pluots of all colors, apricots, and really fat raisins, both purple and green.

I use a mix of oat and wheat bran in these muffins, and stuffed them full of fruit and nuts. There’s nothing sorrier than a flat topped bran muffin, so make sure to fill your muffin cups full, even if it means leaving one empty.

I’ve been working on streamlining my recipes lately. I think that there are lots of extra steps in most recipes that can easily be cut out without harm. A lot of it is just not necessary, or it makes such a miniscule difference that it’s not worth the extra effort. I found that even the process for these simple morning muffins that I’ve been making for years can be tweaked to result in less steps, less bowls, less trouble. Here goes—

4.5 from 10 votes

Mixed Fruit and Nut Buttermilk Bran Muffins

Course Breakfast, Fall, Healthy, Muffins
Yield 12
Author Sue Moran


  • 3/4 cup wheat bran
  • 3/4 cup oat bran
  • 1 1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2/3 cups packed brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts I used pecans, measured after chopping
  • heaping 1/2 cup mixed dried fruit very roughly chopped
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt


  • Set oven to 350F
  • spray a 12 cup muffin pan, or fill with liners.
  • Whisk together the brans, buttermilk, oil, egg, sugar, and extract in a mixing bowl, making sure that the egg gets beaten as you whisk. Set aside for 10 minutes.
  • Fold the fruit and nuts into the mixture, then hold a sieve or mesh strainer over the bowl and sift in the flour, baking powder, baking soda and salt into the batter. Mix well.
  • Fill 11 or 12 muffin cups nice and full.
  • Bake for 20 minutes or until a toothpick comes out without batter clinging to it. Don't over bake.
  • Cool slightly then remove the muffins from the tin and cool on a rack. They can be frozen after they've cooled, if you want, just wrap them individually, and well.
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.

More Bran Muffins!

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  • Reply
    Buy Dry Fruits Online
    January 2, 2013 at 9:14 am

    Nice blog.. Thanks for sharing this information with us

  • Reply
    Tricia @ saving room for dessert
    September 12, 2012 at 7:23 pm

    Lovely muffins indeed! I think I could do a whole blog dedicated to your recipes. “I made Sue’s this, and I made Sue’s that!” Beautiful idea with the fruit and nuts. Dang girl.

  • Reply
    September 12, 2012 at 10:59 am

    Love this recipe, Sue! The dried fruits look fabulous. My bran muffin recipe pales next to this one. Do you eat the tops first like I do?

  • Reply
    Kitchen Belleicious
    September 12, 2012 at 2:05 am

    buttermilk and fruit go so well together and i bet these muffins are phenomenal

  • Reply
    September 11, 2012 at 5:28 pm

    Muffins! Hooray! These look great for breakfast–and then another breakfast–and then hopefully a third breakfast before they’re all gone. 🙂

  • Reply
    September 11, 2012 at 11:59 pm

    Looks good all the way around. Gorgeous fruit, “healthy” bran/fruit breakfast, and even your beautiful mug has me wistful 😉
    I totally agree in regard to the recipe steps…. they are especially cumbersome when printing a recipe from a television episode. The last two I printed out were not only too many bowls and too many steps…. they were invented methods.

    • Reply
      Sue/the view from great island
      September 12, 2012 at 3:55 am

      Thanks, Kate! I think a lot of the steps and methods are just copied and pasted blindly over the years, without any real basis. I think the more complicated and messy a recipe is, the less likely people are to make it.

  • Reply
    From the Kitchen
    September 11, 2012 at 11:16 pm

    I can’t wait to get to Whole Foods and purchase a variety of dried fruits. Lovely!


  • Reply
    Averie @ Averie Cooks
    September 11, 2012 at 9:20 pm

    These are the best looking bran muffins ever! And premium dried fruit sounds like a luxury automobile that once you test drive it, you just can’t get back into that 10 year old rusty beater quite the same 🙂

  • Reply
    September 11, 2012 at 5:36 pm

    I now have three of your recipes lined up, it’s like a runway in here.

  • Reply
    September 11, 2012 at 4:34 pm

    Clearly you dislike bran muffins. 😛 That fruit sounds and looks fantastic! I just made a note on my TJ’s grocery list. Thanks for the tip!

    • Reply
      Sue/the view from great island
      September 11, 2012 at 9:28 pm

      Yup—a little bit embarrassing how many bran muffins I’ve posted!

    • Reply
      September 11, 2012 at 10:47 pm

      Ha. As someone with an almost absurd amount of summer squash recipes posted, I understand! I barely posted any of them this year, for fear of scaring everyone away.

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