Blueberry Bran Muffins
Blueberry Bran muffins are fluffy, moist, and loaded with sweet blueberries for an easy on the go breakfast.
Servings: 18
Ingredients
- 1 ¾ cup bran flakes
- ⅓ cup boiling water
- 1 cup milk
- ¾ cup brown sugar
- 1 egg
- ¼ cup sour cream
- ½ cup mashed banana
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup blueberries
Instructions
- Preheat the oven to 375 degrees and prepare muffin tins with 18 paper liners.
- Add the bran flakes to a medium sized mixing bowl and pour the boiling water over the bran flakes. Stir to moisten and add the milk to the bran flakes as well. Let the mixture sit for 5 minutes to allow time for the bran cereal to soften.
- To this mixture stir in the brown sugar, egg, sour cream and mashed banana. Mix well to combine.
- Next add the all purpose flour, wheat flour, salt, baking powder, and baking soda to the mixing bowl. Very lightly stir the dry ingredients without mixing them into the wet ingredients, before combining everything together. (This saves having to use a second bowl just for the dry ingredients.)
- Fold the blueberries into the batter. If using frozen blueberries, do not thaw. Just stir them in frozen.
- Fill each cup of the muffin tin 3/4 full.
- Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. Let cool on a wire rack before eating or storing.
Notes
Freezing instructions: Tightly wrap each muffin in plastic cling wrap and then place in a large ziploc bag before freezing. They will stay good for up to a month in the freezer, just pull them out and let them thaw before eating or zap them for about 30 seconds in the microwave!