• September 27, 2014

    Moist Blueberry Bran Muffins

    by

    This Blueberry Bran Muffin recipe makes bran muffins as sexy as bran muffins get. They are moist, perfectly sweet, and light in texture.

    Let’s talk the science of blueberry bran muffins (that sounds fun, right?)  Bran absorbs liquid in the batter keeping the muffins moist. It also functions to cut through strands of gluten as they form, which means softer, more tender results. Gluten toughens muffins — it’s the reason that the more you stir muffin batter, the tougher they become.  SO, bran makes a blueberry muffin recipe that is super forgiving.

    Plus it’s healthy. AND tasty, if you ask me. A blueberry bran muffin has a rich, nutty flavour that a boring normal blueberry muffin lacks.

     

    I discovered that little Theo is as crazy for bran muffins as I am. I  decided to make some to freeze for hectic mornings moving forward.

    So Voila! Beautiful, moist blueberry bran muffins – as sexy as muffins get.

    Moist Blueberry Bran Muffins

    This recipe makes wonderful bran muffins - tender and moist muffins, studded with juicy blueberries. They make bran sexy.
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Course: Breakfast
    Cuisine: American
    Servings: 12
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 1 1/2 cups wheat bran
    • 1 cup boiling water
    • 2/3 cup brown sugar packed
    • 1/2 cup vegetable oil
    • 1 large egg
    • 1 cup all purpose flour
    • 1 tbsp baking powder
    • 1/2 tsp salt
    • 1 cup blueberries frozen are fine, no need to thaw

    Instructions

    • Preheat oven to 375ºF. Prepare a 12-cup muffin tin by lining with papers or greasing well.
    • Pour boiling water over wheat bran in a large bowl and stir until absorbed. Stir in brown sugar, vegetable oil and egg.
    • In a separate bowl, whisk together flour, baking powder and salt. Add to bran mixture, gently stirring until mostly combined (there should still be a few floury streaks). Fold in blueberries, then divide batter among muffin cups. Bake 15-20 minutes, until tops feel springy when gently pressed. Transfer to wire racks to cool.
    Tried this recipe?tag @foodess

     

    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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