Saturday, September 29, 2012

Blueberry Bran Breakfast Muffins

Bran muffins get a bad rap for being, well, nasty. But these are totally different. They are moist and cinnamony, sweet, and full of blueberries. They are perfect for a quick, make-ahead breakfast. 

Before we begin, you'll need buttermilk. What's that you say? You don't have any buttermilk? Then all you really need is milk and vinegar. If you don't have vinegar, use lemon juice. Put a Tablespoon of plain white vinegar in a measuring cup

Then fill it with milk the rest of the way up to the 1 cup mark

Let is sit while you gather the rest of your ingredients. You'll need: Wheat bran, water, buttermilk, sugar, flour, oil, butter, baking soda, salt, baking powder, cinnamon, eggs, and blueberries

Mix the bran and the water and let it absorb. Then cream the sugar, butter, and eggs

Check on your 'buttermilk'--it should be pretty nasty by now


Yup. Disgusting. Add it to the mixing bowl!

Add the cinnamon, salt, baking soda, and baking powder

Mix it up, then add the oil and wheat bran

Mix it. Scrape the bowl and add the flour

Mix, scrape, then add blueberries (if you don't want your batter to turn blue, lightly coat the blueberries in flour, then mix carefully by hand--skip this step if you're lazy don't mind the blue color)

Scoop into your lined muffin pan, and pop it in the oven

Take them out and admire

Good Stuff.

Freeze any extra in a zip top bag, they will keep for a couple months

  • 2 c Wheat Bran
  • 1 c hot water
  • 1 c buttermilk (or 1 Tbs vinegar, and fill to 1 cup with milk)
  • 1 c sugar
  • 1 c flour
  • 1/2 c butter
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 c blueberries
  1. Preheat oven to 375° and line pan
  2. Mix bran with water, allow to absorb 
  3. Cream together butter and sugar, add eggs
  4. Add baking soda, baking powder, salt, and cinnamon, and buttermilk, and mix well
  5. Add wheat bran and mix well
  6. Add flour and mix until combined
  7. Stir in blueberries and spoon into muffin tins
  8. Bake for 15 to 20 minutes

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