BLUEBERRY-BRAN MUFFINS
Provided by Florence Fabricant
Categories breakfast, side dish
Time 50m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
- 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.
- 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.
- Spoon the batter into the muffin cups. They should be not quite filled.
- Bake until the tops are firm to the touch and lightly browned, about 35 minutes.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 215 milligrams, Sugar 9 grams, TransFat 0 grams
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heyitsbami
[email protected]These muffins are a great way to use up ripe bananas. I also like to add a handful of chocolate chips for extra flavor.
Zubair Husnain
[email protected]These muffins are the perfect treat to enjoy with a cup of coffee or tea. They're also great for a quick and easy dessert.
Deepak Deep
[email protected]I've tried several blueberry bran muffin recipes, but this one is by far the best. The muffins are moist and flavorful, and they have the perfect amount of sweetness.
Ocie Douglas
[email protected]These muffins are so easy to make, I can even get my kids involved in the process. They love helping me measure the ingredients and stir the batter.
Ty Tofflemoyer
[email protected]I love the combination of blueberries and bran in these muffins. They're the perfect balance of sweet and hearty.
Nasradin Otako
[email protected]These muffins are a great way to start my day. They're filling and satisfying, and they give me a boost of energy.
Ali Terry
[email protected]I made these muffins with frozen blueberries and they turned out great. I just thawed the blueberries before adding them to the batter.
Ashok kumar Mahato
[email protected]I'm allergic to nuts, so I substituted the chopped walnuts for raisins. The muffins were still delicious!
Vuyo Makiti
[email protected]These muffins are the perfect size for a quick breakfast or snack. They're also great for packing in lunches.
Porfirio Martinez
[email protected]I love that this recipe uses whole wheat flour. It makes the muffins more nutritious and gives them a heartier flavor.
axxMacias
[email protected]These muffins are a great way to get your kids to eat bran. They're so delicious, they won't even know they're eating something healthy.
Shahzad Chahal
[email protected]I've made these muffins several times now and they're always a success. They're so easy to make and they always turn out perfectly.
KING 'S YT
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them, even the kids.
Ahmad nouradine Dinar
[email protected]These muffins are a great way to use up leftover blueberries. I also like to add a handful of chopped nuts for extra crunch.
Mohamed Aboutaleb
[email protected]I'm not a huge fan of blueberries, but I still really enjoyed these muffins. The bran and spices give them a really nice flavor.
Terry Theo
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, and they taste great both warm and cold.
Mikah Leonel
[email protected]I love that this recipe uses bran, which makes the muffins healthier without sacrificing any taste. They're also really easy to make, which is always a plus.
Hadil Abed
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the blueberries add a burst of sweetness. I'll definitely be making these again.