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Blueberry Bran Muffins

Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 12 muffins
Blueberry Bran Muffins

Source: Mad Hungry, April 2011

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 large eggs
  • 4 tablespoons pure maple syrup
  • 1/2 cup sugar
  • 1/2 cup safflower (or other vegetable oil)
  • 1 1/2 cups milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup wheat bran or wheat germ

Directions

  1. Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.

  2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.

  3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.

Reviews (7)

  • summercloud 15 May, 2013

    Horrible! Don't waste your time & $$ on this recipe!
    Dry muffins that taste like cardboard!

    I'm looking for a great tasting blueberry muffin that is sustainable to my blood sugar. Most blueberry muffins are not. They raise my blood sugar and then a quick drop. I want a healthy, but great tasting muffin. Why is it so hard to find?

    Don't like whole wheat flour, do like bran. Don't want to use oil in my muffins, prefer butter. Where is my ideal blueberry muffin recipe?

    This is NOT!

  • Ebonysmom 20 May, 2012

    I made six extra large muffins with this recipe. I also used vanilla flavored soy milk and some evaporated milk because I didn't have other milk in the house. I think they turned out really well. They probably could use a little bit more salt. I also think a little pinch of cinnamon would be great too. The warm muffins with a little butter were wonderful.

  • deniselafleur 16 Mar, 2012

    I made these muffins and we all loved them, very moist and certainly sweet enough for my family and I. I did leave the wheat bran out of one of the batches and it is almost impossible to tell the difference. Very good muffin and so fast and easy to do.

  • blondiedag 22 Sep, 2011

    I used half white wheat flour in this recipe and the muffins turned out too golden cooking them for 25 minutes. They are very moist muffins, but not very sweet tasting.

  • blondiedag 21 Sep, 2011

    This recipe is ok, nothing spectacular like Lucinda makes it out to be. These muffins are very moist like she promies, but kind of bland tasting.

  • Blevesque 7 Jul, 2011

    I love this riecipe

  • Blevesque 7 Jul, 2011

    I love thi recipe

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