Get ready to transform your morning routine with these irresistible Blueberry Bran Muffins that are about to become your new obsession! Imagine biting into a perfectly moist, golden-brown muffin packed with juicy blueberries and wholesome bran – a breakfast treat that's not just delicious, but also sneaks in some extra nutrition. Whether you're a busy professional, a health-conscious foodie, or a parent looking for a quick and nutritious breakfast option, these muffins are your ticket to morning mealtime magic!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup bran cereal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by either greasing the cups with butter or inserting paper muffin liners.
- In a large mixing bowl, crush the bran cereal into fine crumbs using the back of a spoon or your hands. This will help distribute the cereal evenly throughout the muffin batter.
- Sift together the all-purpose flour, sugar, baking powder, and salt in a separate bowl. This ensures even distribution of dry ingredients and prevents lumps.
- In another bowl, whisk together the milk, vegetable oil, and eggs until well combined and slightly frothy. The eggs will help bind the ingredients and provide structure to the muffins.
- Gently fold the wet ingredients into the dry ingredient mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- 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
- Cereal Crushing Technique: When crushing the bran cereal, aim for fine, consistent crumbs to ensure even texture throughout the muffins.
- Blueberry Preservation: If using fresh blueberries, gently fold them in to prevent bruising. For frozen blueberries, add them directly from the freezer to prevent color bleeding.
- Mixing Magic: Remember the golden rule of muffin-making – mix just until ingredients are combined. Overmixing leads to tough, dense muffins.
- Filling Tip: Use an ice cream scoop or measuring cup to ensure uniform muffin sizes and even baking.
- Freshness Hack: These muffins freeze beautifully! Cool completely, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or warm briefly in the microwave.
- Customization Ideas: Feel free to add a sprinkle of cinnamon, swap blueberries for other berries, or add a handful of chopped nuts for extra crunch.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
