Blueberry Bran Muffins
Quick, easy and packed with nutrition, these blueberry bran muffins make a perfect grab and go breakfast or snack any time of day.
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- 12 cup muffin pan
Ingredients
- 1½ cups natural wheat bran
- 1 cup buttermilk or regular milk
- 2 eggs, beaten
- ⅓ cup brown sugar
- ¼ cup oil
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1½ cups all purpose flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400℉/204℃. Grease and flour a 12 cup muffin pan or line with muffin cups. (For larger muffins, use only 10 of the cups.)
- In a large mixing bowl, combine the natural wheat bran and buttermilk. Allow to stand for 20-30 minutes.
- Add eggs, brown sugar, oil, molasses and vanilla. Mix well until smooth.
- In a separate mixing bowl combine the all purpose flour (or whole wheat flour if using), baking powder, baking soda, cinnamon and salt. Add blueberries and toss to coat well. Add to wet mixture and stir together until just moistened. Do not overmix. OPTIONAL: Allow batter to rest for 20 minutes to hydrate before baking.
- Scoop batter evenly into prepared muffin cups. If you are only making 10 muffins, do not be afraid to fill them very well.
- Bake for 5 minutes at 400℉/204℃, then reduce oven to 375℉/190℃ and continue baking for another 14-16 minutes. Muffins should spring back when lightly pressed on the tops.
- Cool in pan for 10 minutes, then remove to cool further on rack. Serve warm.