Blackberry Bran Muffins

  • Author: Sarah Sanneh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 24-28 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


These Blackberry Bran Muffins are a delicious addition to your breakfast or snack routine, and they’re freezer-friendly! Loaded with zucchini, blackberries, and wheat bran, they’re a nice balance between a halfway healthy breakfast and dessert.



  • 3 2/3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup wheat bran
  • 1 1/2 cups unsalted butter, melted and cooled to room temp
  • 3/4 cup light brown sugar, firmly packed
  • 2/3 cup molasses
  • 1 cup shredded zucchini
  • 3 cups fat free sour cream
  • 1 1/2 cups fresh blackberries


  1. Preheat oven to 350F degrees.
  2. Whisk flour, baking soda, salt and bran together in a large mixing bowl.
  3. Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream in a large bowl.
  4. Mix wet ingredients into dry, and then gently fold in blackberries (try not to burst!).
  5. Grease and fill a muffin tin nearly to the top with batter and bake for 30 minutes, or until a toothpick inserted comes out clean. Store covered at room temperature for up to 4 days. 
  6. To freeze: Cool muffins completely, then store in a gallon size freezer bag for up to 1 month. Leave out on the counter for 30 minutes to thaw.


Recipe by Sarah Sanneh; reproduced with permission and rewritten for clarity. Nutrition information estimated with My Fitness Pal based on 28 muffins.


  • Serving Size: 1 muffin
  • Calories: 222
  • Sugar: 12g
  • Fat: 10g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g