BODACIOUS BLUEBERRY BRAN MUFFINS

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There is several reasons to call this a bodacious bran muffin.   Most bran muffins taste like crushed cardboard .  Then along comes these bodacious bran muffins filled with yogurt and so  bursting with beguiling blueberries  one can’t believe they are good for you too.    That’s the first reason these are bodacious muffins.  The addition of flaxseed meal gives you a good shot of  omega-3.    There is the antioxidant loaded, vitamin rich blueberries.  Then all the wonderful health benefits of bran and Greek yogurt.  Secondly this muffin recipe tastes “let’s have a second one”  delicious.  And lastly – the muffins are a whizz to whip up.  You can even make them the night before, tuck them in the refrigerator and bake them for breakfast.

BODACIOUS BLUEBERRY BRAN MUFFINS
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: baking
Cuisine: muffins
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: 18
Delicious, moist, flavourful muffins liberally studded with blueberries.
Ingredients
  • ½ cup vegetable oil
  • 1¼ cups all-purpose flour
  • ½ cup flaxseed meal
  • ¼ cup slow cooking oatmeal
  • 1 tsp kosher salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • 8 ounces Greek yogurt
  • ½ cup brown sugar
  • ½ cup honey
  • 3 large eggs lightly beaten
  • 1 tsp vanilla
  • 2½ cups wheat bran
  • 1½ cups fresh or frozen blueberries. (Rinse frozen blueberries several times until water runs clear, then dry with a tea towel - before adding to your muffin mix)
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly brush the inside of your muffin tins with vegetable oil and line with paper liners. Brush the top of the muffin pan with vegetable oil if you want large crusty tops.
  3. Stir together the flour, salt, baking powder, baking soda, cinnamon and flaxseed meal in a medium bowl.
  4. In a large bowl whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs and vanilla until combined.
  5. Add the dry ingredients stirring just until combined.
  6. Gently stir in the wheat bran and blueberries until combined.
  7. Let the batter sit for about 15 or 20 minutes.
  8. For smaller sized muffins fill just to the top of the paper liner. For crusty large tops fill to the top of the pan.
  9. Small muffins will give 18 muffins. The larger top muffins will yield 12.
  10. Bake for 25 to 35 minutes until the tops are golden brown and a cake tester comes out clean. If you have used frozen blueberries you may have to bake the muffins a little longer.
  11. Allow to cool for 5 minutes and serve warm or at room temperature.

 

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