Blueberry Bran Muffins
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup all-purpose flour
- 1⁄3 cup whole wheat flour
- 3⁄4 cup wheat bran
- 1⁄3 cup plus 1 tablespoon light brown sugar (80 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 large egg white, lightly beaten
- 1⁄4 cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- 1 cup buttermilk
- 1 cup blueberries (if using frozen berries, do not thaw)
directions
- Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. Set aside.
- In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.
- Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.
- Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.
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