Blueberry Bran Muffins
Enjoy blueberry bran muffins as a healthy breakfast, snack, or lunchbox treat. They freeze really well too.
Servings: 14
Ingredients
- ¾ cup milk (see note)
- 1 tablespoon white vinegar
- 1 ½ cups whole wheat flour (use all purpose flour, if preferred)
- ⅔ cup wheat bran (or oat bran)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1 ½ cups blueberries, fresh or frozen
- 1 tablespoon turbinado sugar, optional
Instructions
- Preheat oven to 375°F and line 14 muffin cups with cupcake papers, or spray tins with non-stick cooking spray.
- In measuring cup, stir together milk and vinegar; set aside (see note).¾ cup milk, 1 tablespoon white vinegar
- Whisk flour, bran, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl, set aside.1 ½ cups whole wheat flour, ⅔ cup wheat bran, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoons baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In large bowl, lightly whisk eggs. Add oil, vanilla, and milk mixture; stir.2 large eggs, ⅓ cup canola or vegetable oil, 2 teaspoons pure vanilla extract
- Add dry ingredients to the egg mixture; combine just until blended. Fold in blueberries.1 ½ cups blueberries, fresh or frozen
- Divide into prepared muffin cups (about ¾ full) and sprinkle tops with turbinado sugar, if desired.1 tablespoon turbinado sugar, optional
- Bake for 18 to 20 minutes, or until firm and lightly browned on top. Toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool in tins for 10 minutes. Remove muffins from tins (if necessary, run a table knife around the edges lightly to loosen muffins) and completely cool on wire rack.
Video
Notes
- Milk: If desired, substitute ¾ cup buttermilk for the milk and vinegar combination. Plain regular yogurt (not Greek yogurt) can be substituted as well.
- Using frozen blueberries: Frozen blueberries, straight out of the freezer, work fine; do not thaw them. You may need to add a minute or two to the baking time.
- Fruit alternatives: Try chopped strawberries, blackberries, or raspberries if you like.
- Recipe retested and revised 5/2022.
Nutrition
Serving: 1muffin | Calories: 107kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 157mg | Potassium: 120mg | Fiber: 3g | Sugar: 10g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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