Blueberry Bran Muffins
Chef Markus Mueller
Fast and easy to make, these moist blueberry bran muffins are perfect for a quick breakfast or mid morning snack. A great recipe the whole family will love.
all purpose flour
whole wheat flour
(you may substitute any flour here)
crushed into little pieces
Pre-heat your oven to 400F and grease a muffin tin or line it with paper cups.
Place the butter in a small sauce pan over low heat to melt as you mix the dry ingredients. The butter only needs to be melted, and doesn't need to be super hot.
Mix the flour, bran, baking soda, baking powder, sugar, and cinnamon in a bowl.
In a separate bowl, lightly whisk the egg, and then add the milk, molasses, and melted butter. Stir well to evenly mix all the liquids.
Add the milk and molasses mixture to the dry ingredients, and stir with a wooden spoon(any spoon will do), until just combined. The batter should not be over mixed!
Spoon the muffin batter into the pre-greased or lined muffin tins, and immediately bake for 15 to 20 minutes or until the tops are slightly golden brown.
Take the blueberry bran muffins from the oven, and cool them on a wire rack to prevent them from going soggy.
Lightly toss the frozen blueberries in flour before folding into the muffin batter. This helps prevent them from sinking to the bottom, and bleeding into the dough as much.
blueberry bran muffins with molasses
Blueberry Bran Muffins https://www.earthfoodandfire.com/blueberry-bran-muffins/ November 14, 2018