Imagine biting into a moist, golden muffin that's bursting with juicy blueberries and sweetened with pure honey - a breakfast treat that's not just delicious, but surprisingly nutritious! These Blueberry Honey Bran Muffins are about to revolutionize your morning routine, offering a perfect balance of wholesome ingredients and mouthwatering flavor that will have your family begging for more. Whether you're a busy parent, a health-conscious foodie, or simply someone who loves a spectacular homemade breakfast, this recipe is your ticket to morning magic.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup bran cereal
- 1 cup buttermilk
- 1/2 cup honey
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, combine bran cereal and buttermilk. Let the mixture sit for 5 minutes to allow the cereal to soften and absorb the liquid.
- Add honey, vegetable oil, and egg to the cereal mixture. Whisk thoroughly until all ingredients are well combined and smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. This helps ensure even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Be careful not to overmix the batter - this is crucial for tender muffins. Mix just until the dry ingredients are incorporated.
- For extra moisture, you can substitute some of the buttermilk with Greek yogurt.
- To prevent blueberries from sinking, toss them lightly in a tablespoon of flour before folding into the batter.
- For a beautiful golden top, sprinkle a little raw sugar on the muffins before baking.
- Allow the bran cereal to soften in buttermilk for the full 5 minutes - this helps create a more tender muffin.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
