Blueberry Bran Muffins

Submitted by Marysdottir

"This muffin was adapted from a Bon Appetit recipe. The magazine said it came from the Cape Deli in Hyannis on Cape Cod. I added the bran to make them a bit healthier (LOL) but they are also very nice without it. With no bran the top crust gets really crunchy - must be the large amount of sugar! With bran they don't rise as much and are softer but they are still yummy."

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photo by lilsweetie

Ready In:: 50mins
Ingredients:: 12
Yields:: 24 muffins

ingredients

2 2 cups golden brown sugar (all work well, just a little different) or 2 cups brown sugar (all work well, just a little different)
¹⁄₂ cup butter
2 cups milk
2 eggs
2 ²⁄₃ cups flour
4 teaspoons baking powder
1 ¹⁄₂ teaspoons cinnamon
1 ¹⁄₂ teaspoons nutmeg
1 teaspoon vanilla
¹⁄₂ teaspoon salt
1 ¹⁄₂ - 2 cups blueberries (fresh or frozen, both work)
2 cups natural bran

directions

Preheat oven to 375ºF.
Prepare muffin tins with paper liners.
In a large bowl, cream butter with sugar until smooth.
Add eggs, milk, 1/2 of the flour, baking powder, cinnamon, nutmeg, vanilla and salt.
Mix just until thoroughly blended.
Gently mix in remaining flour (mixture will still be a bit lumpy).
Fold in blueberries and bran.
Fill muffin liners about 1/3 full and bake until golden brown about 25-30 minutes.