Lisa Faulkner's bran and blueberry muffins recipe – a delicious recipe with flour, wheatbran, Baking powder, Bicarbonate, salt, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil.
2
Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
3
Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth.
4
Add to the bowl of dry ingredients and fork together until just mixed.
5
Add the blueberries and mix briefly, being careful not to overmix.
6
Divide the mixture between the sections of the muffin tin.
7
Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed.
8
Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.
1662
kcal
Calories
142
g
Fat
89
g
Carbs
15
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.
How did you like this recipe?
Thank you — your rating has been saved!
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: 250 g (8.8oz) Wholewheat flour, 200 g (7.1oz) Natural oat or wheatbran, 4 tsp Baking powder, 2 tsp Bicarbonate of soda, and more.
Yes, Lisa Faulkner's bran and blueberry muffins recipe 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
