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Ingredients
- ½cup soft unsalted butter (1 stick), plus butter for pans if needed
- ¾cup 100 percent bran cereal
- 1cup whole-wheat flour
- ¾cup all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon cinnamon
- ½cup light brown sugar
- 2eggs
- ⅔cup buttermilk
- 1½cups fresh blueberries
Nutritional analysis per serving (12 servings)
198 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 4 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
- Step 2
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. Set aside.
- Step 3
Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
- Step 4
Spoon the batter into the muffin cups. They should be not quite filled.
- Step 5
Bake until the tops are firm to the touch and lightly browned, about 35 minutes.
Private Notes
Comments
This is a deeply satisfying muffin. This is all about texture. I utilized Bob's whole wheat pastry flour in lieu of whole wheat flour. I was a bit apprehensive since this recipe contains no added salt and/or vanilla. Upon first bite, the subtle sweetness of this muffin in combination with its delicate center and crisp crust leaves me asking for a madeleine cookie. Don't be turned off by using frozen blueberries, I did, to spectacular results and suggest you too will do the same.
Can I use wheat bran? Can’t find bran cereal.
I cut the sugar in half, added 1/2 t salt, used bran sifted from freshly ground spelt rather than bran cereal, and used a 50/50 blend(KIngArthur Special patent/spelt). I also used frozen rather than fresh blueberries. The batter was on the stiff side- maybe due to the temp of the berries? - but the muffins were tender and delish!
Omg waaay too much baking powder- it was all I could taste. My tongue’s buzzing with aluminum. However the texture was the best of any muffin I’ve baked. My only modifications were adding 1tbs ground flax seed and subbing milk and vanilla yogurt for the buttermilk.
I altered the recipe a little and they turned out yummy. I added 1/2 tsp salt and 1 tsp vanilla as suggested. I also used 1/2 cup flaxseed instead of the 3/4 cup bran cereal.
The base of this recipe is great! I modified by adding 4 tablespoons of ground flax, 2 scoops of unflavored vegan Promix protein, and a teaspoon of salt. To make up for the additional dry ingredients I added 1/4 cup unsweetened applesauce.