Blueberry Bran Muffins

IMG_8289Hi all– I was going to you all this recipe several months ago.  Back then, I made these cozy muffins for my group of young moms who get together every other week.  I was rushing around getting the breakfast together and completely forgot to put eggs in the batter.  They came out of the oven rather sad and crumbly.  But this group has been together a long enough that by now they are happy to uncomplainingly eat mistakes, bless their hearts.  We’re way beyond crumbly muffins…

So here is a new batch, where I actually read the recipe!  They turned out just fine.  I think you might like them if you have friends come for breakfast.

1 cup flour
3/4 cup wheat bran
3/4 tsp. salt
1/2 cup brown sugar
2 tsp. baking powder
3/4 cup buttermilk*
1 egg
1/4 cup oil
1 cup fresh or frozen blueberries**

Mix together the flour, bran, salt, sugar and baking powder.  Then stir in the buttermilk, egg and oil.  Finally, carefully fold in the blueberries.

Spoon the mixture into 10 muffin cups lined with paper liners and bake it up at 425 degrees for 18 to 20 minutes until the muffins are nicely browned and firm to the touch.

*If you don’t stock buttermilk (like me), just put 2 tsp. of vinegar into 3/4 cup milk and let it sit a couple minutes to thicken.
**And if you use frozen berries, don’t defrost them– or they will be mushy and color the batter blue!  Just cook frozen berry muffins 3 or 4 minutes longer.

5 thoughts on “Blueberry Bran Muffins

  1. I love blueberry muffins and yours look great but the frozen blueberries we get here is so expensive that I have to be content for now with strawberry muffins.

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