As a dietitian and a busy mom of three, I often find myself stuck in a breakfast rut, serving the same foods I know my kids will eat.
Every so often, though, I make an effort to try a new breakfast recipe to add some variety to our morning routine.
I enjoy making Ina Garten’s recipes since they typically feature straightforward instructions and simple ingredients. So, when I found her recipe for blueberry-bran muffins, I knew I had to give them a shot. Here’s how it went.
I gathered all the ingredients before getting started.
Before getting started, I arranged all the ingredients on the counter and preheated the oven to 350 degrees Fahrenheit.
I appreciated that I only needed two mixing bowls: one for wet ingredients and one for dry.
The only tweak I made to the original recipe was swapping fresh blueberries for frozen, which my kids prefer.
I began by mixing all the dry ingredients together.
In a large mixing bowl, I combined a cup of all-purpose flour, a teaspoon of salt, half a teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of cinnamon.
Then, I combined all the wet ingredients in a separate bowl.
In a separate mixing bowl, I added 7 ounces of Greek yogurt, half a cup of sugar, half a cup of vegetable oil, half a cup of honey, and a teaspoon of vanilla extract.
I whisked two jumbo-sized eggs and incorporated them into the bowl of wet ingredients, thoroughly mixing everything together.
Next, I combined the wet and dry ingredients.
I then poured the wet ingredients into the bowl with the dry ingredients, and mixed the batter until everything was combined.
I added the blueberries, which gave the batter a nice purple hue.
Once all the ingredients were fully mixed together, I gently stirred in 2½ cups of wheat bran and 1½ cups of frozen blueberries.
When all the ingredients were combined, the batter had a nice purple hue from the blueberries.
I greased the muffin pan before adding the batter.
Once the batter was ready, I greased the muffin pan using olive-oil spray to prevent sticking.
Then, I scooped the batter into the muffin pan, filling each cup to be about three-quarters full.
Personally, I decided to skip the paper liners Garten suggested since I didn’t find them necessary.
I let the muffins bake for 25 minutes.
I used a toothpick to check if the muffins were ready. When it came out clean, I knew it was time to take them out of the oven.
I let them cool on the kitchen counter until they reached room temperature before storing them.
My kids devoured the muffins.
My kids absolutely loved having Ina Garten’s muffins for breakfast and even requested seconds.
The muffins had a nutty flavor with hints of honey, and their texture was wonderfully moist and chewy. They also freeze exceptionally well and can be easily reheated in the microwave.
I’ll definitely be making these blueberry-bran muffins again and will be adding them to our breakfast rotation.
This story was originally published on March 5, 2024, and most recently updated on August 13, 2026.
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