Blueberry-Bran Muffins – a delicious recipe with butter, percent bran, flour, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
3
Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients.
4
Set aside.
5
Beat the butter until it is creamy and beat in the brown sugar.
6
Stir in the eggs one at a time, then add one-third of the flour mixture.
7
Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture.
8
Fold in the blueberries.
9
Spoon the batter into the muffin cups.
10
They should be not quite filled.
11
Bake until the tops are firm to the touch and lightly browned, about 35 minutes.
879
kcal
Calories
59
g
Fat
78
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup soft unsalted butter (1 stick), plus butter for pans if needed, 3/4 cup 100 percent bran cereal, 1 cup whole-wheat flour, 3/4 cup all-purpose flour, and more.
Yes, Blueberry-Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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