Farmhouse Blackberry Bran Muffins

Welcome to the delightful world of homemade baking! If you’re searching for a breakfast treat that perfectly balances indulgence with wholesome goodness, look no further than these incredible Blackberry Bran Muffins. Bursting with huge, juicy berries and enriched with finely grated zucchini, tangy sour cream, and rich molasses, these muffins are the epitome of sweet, moist, and tender. They are an absolute dream for a semi-healthy breakfast, a satisfying snack, or even a delightful dessert.

The secret to their irresistibly lovely texture lies in the inclusion of sour cream, which adds a remarkable richness and moisture. Couple that with the vibrant pockets of fresh blackberries, and you have a muffin that’s simply irresistible. This Bran Muffin Recipe elevates a classic to new heights, making it a staple in any home baker’s repertoire.

Delicious Blackberry Bran Muffins on a white plate garnished with fresh berries

Contents

The Ultimate Blackberry Bran Muffins: A Recipe to Cherish

While my kitchen frequently produces a variety of bran muffins – often featuring grated carrots and buttermilk for a tasty breakfast – this particular recipe for Blackberry Bran Muffins truly stands out. It comes from the brilliant mind of Sarah Sanneh, co-owner and baker-in-chief of the renowned Pies ‘n’ Thighs in New York City. Knowing her reputation, I had no doubt her take on bran muffins would be exceptional, and she certainly didn’t disappoint.

What makes these muffins so special? The addition of sour cream is a game-changer, imparting a luxurious richness and an incredibly tender crumb that’s hard to achieve otherwise. Then there are the blackberries – each one a small explosion of juicy sweetness, perfectly complementing the earthy notes of the bran. Beyond their exquisite taste and texture, these muffins also offer a welcome dose of healthiness. The bran provides essential whole grains and insoluble fiber, contributing to a balanced and nourishing start to your day or a guilt-free treat any time.

Freshly baked Blackberry Bran Muffins cooling in white ceramic ramekins

Mastering the Art of Muffin Baking: Expert Tips for Perfection

Muffins are a truly wonderful homemade breakfast treat or snack. They require very little baking time, are incredibly versatile, and the variations you can explore are virtually endless. I fondly remember the first time my husband fell head over heels for my Raspberry White Chocolate Muffins! Who wouldn’t adore starting their day with what are essentially mini cakes? He was even more easily swayed when I offered him these savory Egg Muffins in Ham Cups!

My daughter, with her love for fruity delights, would undoubtedly cherish these Blueberry Streusel Muffins. And for anyone looking to extend the freshness of their delicious creations, I highly recommend checking out this helpful blog post on How to Store Muffins properly, ensuring your hard work stays delicious for longer.

When I first glanced at this specific Blackberry Bran Muffin recipe, I admit I was a little taken aback not to see eggs listed in the ingredients. However, my worries were quickly allayed once they came out of the oven, perfectly leavened and delightfully tender, thanks to the baking soda. It just goes to show that even a seasoned baker always has something new to learn. Here are some essential tips to help your muffins bake up perfectly every single time:

**Check Your Leavening Agents:** Always ensure your baking soda hasn’t expired. There’s an expiration date on the box – make sure to check it periodically for optimal results. While baking powder isn’t used in this particular recipe, it’s another common leavening agent that’s notorious for expiring in pantries, so keep an eye on all your leaveners.
**The Golden Rule of Mixing:** Generally, dry ingredients (like flour, baking soda, salt, and bran) are whisked or sifted together in one bowl. Then, the wet ingredients are gently folded into the dry mixture until they are *just* combined. This minimal mixing technique is crucial for tender muffins.
**PRO-Tip: Avoid Over-Mixing:** This is arguably the most critical tip for muffin success. Over-mixing your batter can lead to muffins that are peaked (instead of nicely rounded domes) and riddled with tunnels throughout, rather than having a consistent, fluffy crumb. I always prefer to mix with a wooden spoon or a rubber spatula, stopping as soon as the last streaks of flour disappear. Never use an electric mixer for muffin batter, as it develops the gluten too much, resulting in tough muffins.
**Prepare Your Berries:** My blackberries were exceptionally large, so I found it best to cut them in half. If your berries are also on the larger side, I recommend doing the same to ensure even distribution throughout the muffins. This recipe is also wonderfully versatile and would work beautifully with other plump seasonal berries, such as blueberries or raspberries. Mix them in gently to minimize bleeding, though a slight discoloration of the batter is natural if you choose to cut your berries.
**PRO-Tip: Prevent Berry Bleeding & Sinking:** To further minimize the risk of your berries bleeding into the batter and to help prevent them from sinking to the bottom of your muffins, toss them in a small amount of flour before adding them to the batter. This light coating helps them suspend more evenly.
**Even Distribution is Key:** Use a quarter-cup cookie disher or an ice cream scoop to evenly divide the batter into your muffin tin. These muffins don’t rise excessively high, so you can comfortably fill each muffin slot with a full scoop of batter to achieve perfectly sized muffins.

Freshly baked Blackberry Bran Muffins alongside a selection of OXO kitchen products

Baking with Purpose: OXO & Cookies for Kids’ Cancer

Over the years, I’ve had the privilege of wholeheartedly supporting OXO’s inspiring campaign to raise funds for fighting children’s cancer. As a former oncology registered nurse, this cause holds a deeply personal place in my heart. It’s an initiative that makes a tangible difference in the lives of children and families facing immense challenges. If you’re looking for a meaningful way to contribute, I sincerely encourage you to consider hosting your own Cookies for Kids’ Cancer bake sale. Simply register online, and here’s the best part: if you indicate that you were inspired by OXO to register, they will generously match the proceeds from your bake sale, doubling your impact!

My baking journey, especially with these delicious bran muffins, was made even easier and more enjoyable thanks to the following wonderful OXO products. OXO kitchen tools are consistently designed with innovation and user-friendliness in mind, making baking not just simpler, but also more efficient:

**Non-Stick Pro 12 Cup Muffin Pan:** This sturdy pan is a dream come true for effortless baking and cleanup. Its exceptional non-stick coating ensures that muffins release cleanly every time, and any baked-on specks of batter come off with minimal scrubbing, saving you time and effort.
**Box Grater:** A true gem in any kitchen, this box grater features multiple grating surfaces and an attachable container that conveniently catches, measures, and stores your freshly grated food. Plus, it’s completely dishwasher safe, making post-baking chores a breeze. For this recipe, it was perfect for grating the zucchini without any mess.
**1 Cup Adjustable Measuring Cup:** Talk about a genius kitchen gadget! This single tool allows you to easily measure dry, solid (like molasses or sour cream, which can be tricky!), and liquid ingredients with precision and ease. Its adjustable design minimizes mess and maximizes convenience, streamlining your ingredient prep.
**GreenSaver Produce Keeper:** Essential for anyone who values fresh produce, this keeper significantly prolongs the life of your fruits and vegetables. Equipped with an adjustable vent, an elevated colander, and a carbon filter, it creates the optimal environment to keep produce fresh for longer. This is especially useful for quick-to-spoil delicate fruits like blackberries, raspberries, and strawberries, ensuring your baking ingredients are at their peak.

Explore More Delicious Recipes from My Kitchen

Beyond these delightful Blackberry Bran Muffins, my kitchen is a hub of sweet creations, many of which have also supported the Cookies for Kids’ Cancer initiative over the years. Here’s a look at some previous contributions and other fruit-filled favorites:

**2017:** Classic Vanilla Spritz Cookies
**2015:** Caramel Filled Chocolate Cookies
**2013:** Brownies with Vanilla Cream Filling – a rich, decadent treat that’s always a crowd-pleaser.
And if you’re a true blackberry enthusiast, you absolutely must not miss my recipe for Fresh Blackberry Scones, perfect for an afternoon tea or a cozy brunch.
For another phenomenal muffin experience, these Cream Cheese Blueberry Muffins are incredibly moist and flavorful, offering a delightful twist on a classic.

Blackberry Bran Muffins: The Recipe

These tender bran muffins are truly a delight, studded with ripe, fresh blackberries and packed with wholesome goodness. Here’s how to make two dozen of these irresistible treats.

The Recipe:

Blackberry Bran Muffins

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Yield
2 dozen (24 muffins)

Tender bran muffins studded with ripe fresh blackberries!

Ingredients

3 2/3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup wheat bran (unprocessed or miller’s bran)
1 1/2 cups unsalted butter, melted and cooled to room temperature
3/4 cup light brown sugar, firmly packed
2/3 cup unsulphured molasses
1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
3 cups sour cream (full-fat for best results)
1 1/2 cups fresh blackberries, gently rinsed and patted dry (halve large berries if desired)

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two standard 12-cup muffin tins with paper cupcake liners.
In a large mixing bowl, whisk together the flour, baking soda, salt, and wheat bran until well combined.
In a separate medium bowl, mix the melted and cooled butter with the light brown sugar, molasses, shredded zucchini, and sour cream. Stir until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold them together using a wooden spoon or rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the fresh blackberries, trying to keep them from bursting, until evenly distributed.
Evenly fill the prepared muffin tins with the batter. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Recipe courtesy of Sarah Sanneh, a truly talented baker whose expertise shines through in these marvelous muffins.

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This is a sponsored post written by me on behalf of OXO. All opinions and experiences are my own.