Get ready to transform your morning routine with these irresistible Sweet Blueberry Bran Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, bursting-with-flavor muffin that's not only delicious but also packs a nutritional punch. These aren't your ordinary muffins – they're a magical combination of wholesome bran, juicy blueberries, and just the right amount of sweetness that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup bran flakes
- 1 cup buttermilk
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine bran flakes and buttermilk. Let the mixture sit for 5 minutes to allow the bran to soften and absorb the liquid.
- Add sugar, vegetable oil, and egg to the bran mixture. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps eliminate any lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can lead to tough muffins.
- Carefully fold in the blueberries, using a light hand to prevent crushing the berries and maintaining their whole shape.
- 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 with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.
Tips
- Ingredient Temperature Matters: Ensure your buttermilk and egg are at room temperature for the most consistent mixing and texture.
- The Mixing Mantra: Remember the golden rule of muffin-making – mix just until combined! Overmixing is the number one culprit for tough, dense muffins.
- Blueberry Preservation: If using frozen blueberries, don't thaw them first. Add them directly to the batter while still frozen to prevent color bleeding and maintain their shape.
- Even Baking Hack: For perfectly uniform muffins, use an ice cream scoop to divide the batter evenly among the muffin cups.
- Freshness Tip: These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Quick breakfast or snack, ready in minutes!
- Customization Bonus: Feel free to add a sprinkle of coarse sugar on top before baking for a delightful crispy top, or swap blueberries with other berries for variety.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 20mg
