Description
Ina Garten’s blueberry bran muffins deliver wholesome comfort with a delightful twist of fresh berries. Packed with hearty bran and juicy blueberries, these muffins offer a nutritious breakfast treat that brings classic American bakery charm to your morning table.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups wheat bran
- 1 ½ cups (8 ounces) fresh blueberries
- 1 cup all-purpose flour
- 7 ounces (198 grams) Greek yogurt
Sweeteners:
- ½ cup sugar
- ½ cup honey
Wet and Dry Additives:
- ½ cup (120 milliliters) vegetable oil, plus extra for greasing the pan
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly grease a 12-cup muffin tin with vegetable oil and line with paper cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder until well combined and lump-free.
- In a separate large bowl, vigorously mix the plain yogurt, granulated sugar, vegetable oil, honey, large eggs, and pure vanilla extract until the mixture becomes smooth and slightly frothy.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring just until the flour is incorporated. Avoid overmixing to maintain a tender muffin texture.
- Carefully fold the wheat bran and fresh blueberries into the batter, distributing them evenly without crushing the berries.
- Using a 2 1/4-inch (5.7 cm) ice cream scoop, distribute the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
- Frozen blueberries work perfectly when fresh aren’t in season, just pat them dry before adding to prevent excess moisture.
- Batter lumps guarantee tender muffins, so resist the urge to smooth everything completely during mixing.
- Sprinkle a touch of flour on berries before folding to prevent sinking and create even distribution throughout the batter.
- Gently fold blueberries using a rubber spatula, turning the mixture delicately to keep berries whole and prevent color bleeding.
- Muffin cups should be filled three-quarters full, allowing space for beautiful rounded tops during baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg