Blueberry-Bran Muffins
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup soft unsalted butter (1 stick), plus butter for pans if needed
- ¾cup 100 percent bran cereal
- 1cup whole-wheat flour
- ¾cup all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon cinnamon
- ½cup light brown sugar
- 2eggs
- ⅔cup buttermilk
- 1½cups fresh blueberries
Nutritional analysis per serving (12 servings)
198 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
- Step 2
Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
- Step 3
Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
- Step 4
Spoon the batter into the muffin cups. They should be not quite filled.
- Step 5
Bake until the tops are firm to the touch and lightly browned, about 35 minutes.
Private Notes
Comments
This is a deeply satisfying muffin. This is all about texture. I utilized Bob's whole wheat pastry flour in lieu of whole wheat flour. I was a bit apprehensive since this recipe contains no added salt and/or vanilla. Upon first bite, the subtle sweetness of this muffin in combination with its delicate center and crisp crust leaves me asking for a madeleine cookie. Don't be turned off by using frozen blueberries, I did, to spectacular results and suggest you too will do the same.
I cut the sugar in half, added 1/2 t salt, used bran sifted from freshly ground spelt rather than bran cereal, and used a 50/50 blend(KIngArthur Special patent/spelt). I also used frozen rather than fresh blueberries. The batter was on the stiff side- maybe due to the temp of the berries? - but the muffins were tender and delish!
I have made these delicious muffins twice. The second time, I did add 3/4 tsp of salt to the dry ingredients and a generous 1 tsp of vanilla to the egg/butter mixture, as well as 1 cup chopped, toasted walnuts with the blueberries at the end. Successful tweaks to a very good recipe.
The base of this recipe is great! I modified by adding 4 tablespoons of ground flax, 2 scoops of unflavored vegan Promix protein, and a teaspoon of salt. To make up for the additional dry ingredients I added 1/4 cup unsweetened applesauce.
I thought these were very good. I used a combo of blueberries, raisins l, and walnuts. I found them a little dry. Any suggestions? Anyone substitute either honey or molasses for the brown sugar. Very glad to use bran cereal rather than wheat bran, which is not as readily available.
Can I use wheat bran? Can’t find bran cereal.