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Blueberry Bran Muffins Recipe


Blueberry Bran Muffins: Preheat your oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners or else oil or spray the muffin cups with a nonstick vegetable spray. 

In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk the egg white until frothy. Then add the molasses, vanilla extract, oil, and buttermilk and whisk to combine.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.

Evenly fill the muffin cups with batter, using two spoons or an ice cream scoop. If you like, sprinkle the tops of the muffins with a few flakes of rolled oats. Bake for about 18 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.

Makes about 12 standard-sized muffins.

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Blueberry Bran Muffins:

1 cup (130 grams) all purpose flour

1/3 cup (45 grams) whole wheat flour

3/4 cup (50 grams) wheat bran

1/2 cup (100 grams) firmly packed light brown sugar

1 teaspoon (4 grams) baking powder

1 teaspoon (4 grams) baking soda

1/4 teaspoon (1 gram) salt

1/2 teaspoon ground cinnamon

1 large egg white (30 grams)

2 tablespoons (40 grams) unsulphured molasses

1 teaspoon (4 grams) pure vanilla extract

1/4 cup (60 ml/grams) flavorless oil (canola, corn, vegetable, or safflower oil)

1 cup (240 ml/grams) buttermilk, at room temperature

1 cup (240 ml) (125 grams) fresh or frozen blueberries (if using frozen berries, do not thaw)