Bran and blueberry muffins

These delicious bran and blueberry muffins are based on a recipe from the Dunedin School of Home Science Manual way back in the mid-1970s

  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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  • 1 cup standard flour
  • 1/4 cup caster sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup bran
  • 1 teaspoon baking soda
  • 1 cup milk
  • 2 tablespoon butter, melted
  • 2 tablespoon golden syrup
  • 1 egg, lightly beaten
  • 1 cup blueberries, fresh or frozen


  • 1
    Preheat the oven to 200ºC. Grease a 12-hole muffin pan.
  • 2
    Combine the flour, sugar, baking powder, salt and bran in a large bowl. Dissolve the baking soda in the milk in a separate bowl, then add the butter, golden syrup and egg. Pour into the dry ingredients along with the blueberries.
  • 3
    Stir the ingredients together very gently until just mixed. Drop spoonfuls into the muffin holes.
  • 4
    Bake for 15-20 minutes or until firm and springy to the touch. Remove from the oven and leave to stand for 1-2 minutes, then remove the muffins. Place on a wire rack to cool.


  • Depending on the season, chopped fresh peaches, apricots, pears or apples work just as well as blueberries. - You can make these in mini-muffin pans, using about a third of a cup of mixture per hole.