Convenient, easy, healthy and delicious, the mixture for these 30 Day Healthy Buttermilk Bran Muffins can be made ahead, stored in the refrigerator for up to 30 days and then used as needed.
Whenever I think of a quick breakfast, I think of muffins. Don't you just love make-ahead breakfasts and snacks?
It saves so much time on busy mornings and you can be assured that you or your family will be eating something substantial.
These muffins have always come in handy on these busy days.
With this recipe, you can keep the mixture refrigerated for up to 30 days. How amazing and convenient is that!
Meaning that you can whip up the batter, which takes just 5 minutes and bake it as you need it.
You could even bake up the entire batch and freeze the baked muffins for up to 3 months
Made with buttermilk, these muffins are soft and airy with a tender crumb.
Served freshly baked, and buttered, this is one heavenly breakfast.
Ingredient Substitutes
Raisins and currants substitute
I love using currants or raisins as well in these muffins, it gives it a great taste. However, leave out the raisins if you do not like them and add nuts or dried fruit it tastes just as great.
Buttermilk substitute
If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to half cup (60ml) of milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
- Wheat bran substitute
Wheat bran or digestive bran is used in this recipe as well. This can be found in the flour section of your grocery store.
If you cannot find bran then simply leave it out and use whole wheat or wholemeal flour in place of the all-purpose/ cake flour in the recipe.
- Brown sugar substitute
Brown sugar adds a rich caramel flavour to this recipe and creates a tender, moist bake. If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
Perfect muffins everytime
- Do not over mix
So how much mixing should you do? Just enough to moisten, even if there are a few bits of flour visible, it's fine.
I just use a fork to fold the liquid ingredients into the dry ingredients. No crazy mixing with my hand-held beater.
- Bake muffins on the middle shelf
Bake muffins on the middle shelf of your oven at a moderate temperature.
- Grease muffin pans well
Grease muffin pans well or use paper cups or little squares of baking paper.
And that’s it, just follow these simple tips to get perfect muffins every time.
So whether you are having these muffins for lunch or breakfast or just a snack, I know that you are going to love it.
Enjoy ♥
30 Day Healthy Buttermilk Bran Muffins
Ingredients
Dry ingredients
- 2½ cups (350g)all purpose / cake flour
- 2 teaspoons (10 ml) baking soda / bicarbonate of soda
- 1 teaspoon (5) ml salt
- 2 cups (90g)wheat bran / digestive bran See note 1
- 1 cup (200g) brown sugar See note 2
- 1 cup (150g) raisins or currants See note 3
Wet ingredients
- ½ cup (125ml) buttermilk see note 4
- ½ cup (125ml) sunflower or canola oil
- 1 teaspoon (5 ml) vanilla essence
- 2 cups (500ml) milk
Instructions
- Add all dry ingredients in a bowl and mix together with a fork
- In a separate bowl, add all wet ingredients together mix until combined
- Take the bowl with the dry ingredients and make a well in the center.
- Pour the wet ingredients into the center of the dry ingredients and mix lightly until just combined. Do not overmix, the mixture should still be lumpy.
- Spoon the mixture into muffin pans, filling each about ⅔ full.
- Bake in a preheated oven of 350°F/180°C (160°C fan) for 15-20 minutes until baked and golden brown.
- Remove baked muffins from the pan and cool on a wire rack.
Notes
- Wheat bran or digestive bran can be found in the flour section of your grocery store. If however you cannot find bran then simply leave it out and use whole wheat or wholemeal flour in place of the all purpose/ cake flour in the recipe.
- Brown sugar adds a rich caramel flavour to this recipe and creates a tender, moist bake. If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
- Leave out the raisins and substitute with nuts or dried fruit if you prefer.
- If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to half cup (60ml) of milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
Leanne | Crumb Top Baking says
Love a grab and go breakfast, and these muffins look like the perfect quick breakfast! And those muffin tops look fantastic! Happy Monday Ashika!
The Gardening Foodie says
Thank you Leanne,these do make a quick and delicious breakfast.
Happy Monday to you too?
Kelsie | the itsy-bitsy kitchen says
Ashika, it's like you knew I overslept this morning! Just by a few minutes but it still left me feeling panicky about having enough time to get everything done today. These beauties are a perfect solution! And they sound so good. If only I were waking up to a few right now 🙂 Have a great week, my dear!
The Gardening Foodie says
Haha...also been there done that and learnt my lesson. So make ahead breakfasts became my solution ...and these are one of our favorite quick and easy breakfasts too.
Aww I wish that I could send you some of these muffins...they really make a yummy solution.
Thank you and Have a great week as well Kelsie ?
nafesa says
lovely blog
The Gardening Foodie says
Aww thank you so much Nafesa...I hope that you are enjoying the recipes?
Laura says
These look and sound fantastic ! I absolutely love baking with buttermilk because it makes everything so moist and tender! Beautiful muffins, too! Thanks for the recipe!
The Gardening Foodie says
Oh so true,buttermilk is a real gem when it comes to baking, I love using it.
Thank you so much Laura and you are welcome...have a great week ?
Maria | kitchenathoskins says
Perfectly risen muffin tops Ashika! Muffins are always a great grab-and-go snack or breakfast. Love how uniform these look and so healthy, great recipe.
The Gardening Foodie says
Thank you Maria...oh yes these are really the perfect breakfast.
Have a great week 🙂
Katherine | Love In My Oven says
These are the perfect breakfast muffin, especially on those busy mornings. My kids love muffins and I love this healthy spin on it! My Mom used to make buttermilk bran muffins for us and they were my favourite. I'll have to try your recipe - oversleeping is inevitable some days!!
heather (delicious not gorgeous) says
i love muffins for breakfast! it's an excuse for me to eat something cake-like early in the morning (: and these are so perfectly golden!!
Kelly Lynns Sweets and Treats says
Your muffins look PERFECT! I love that these can be kept in the refrigerator for 30-days! Definitely trying this recipe so I always have quick and easy breakfasts on hand 🙂 XOXO
neil@neilshealthymeals.com says
These look amazing breakfast muffins Ashika. And healthy too. Yum! Pinning now. ?
The Gardening Foodie says
Thank you Neil 🙂
Thao @ In Good Flavor says
I haven't made bran muffins in years. Mine always turned out a bit dry, but I don't think I used buttermilk. These look delicious, Ashika! They are indeed the perfect grab and go breakfast on busy mornings.
The Gardening Foodie says
Thank you Thao...I hope that you give this recipe a try...the buttermilk really creates a delicious flavour and amazing texture ?
Emma - Bake Then Eat says
Wow muffin batter that lasts 30 days sounds awesome. I love muffins for breakfast, they are such a treat. Grab and go breakfasts are such a life saver especially when you have hit the snooze button one to may times!
Curious Q says
Made your muffins today and they turned out GREAT! Thank you so much for the recipe! I used to make these all the time but I had lost my recipe!!
The Gardening Foodie says
Hi 🙂 Thank you and you are welcome. I am really glad that these muffins turned out great for you too 🙂
Bonnie says
I was making your 30 day day bran muffins and I noticed there are no eggs in the receipe is that correct .Bonnie
The Gardening Foodie says
Hi Bonnie, yes that is correct, there are no eggs in this recipe 🙂
Jessica says
Hi,
I just wanted to be sure, are you using both wheat bran and AP/cake flour?
The Gardening Foodie says
Hi Jessica, yes wheat bran and AP/cake flour is used in the recipe. Keep in mind that wheat bran is the outer layers of the wheat grain and does not contain any flour. It has a light brown appearance.
If however, you cannot find wheat bran then simply leave it out and use wholewheat or wholemeal flour in place of the all-purpose/ cake flour in the recipe.
Jessica says
Are you also using both buttermilk and milk?
The Gardening Foodie says
Hi Jessica, Yes both milk and buttermilk are used in the recipe 🙂