Buttermilk Bran & Blueberry Muffins
Have some muffins at breakfast, these muffins are so moist and delicious, also give you enough nutrition for the whole morning!
Yield
24 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bran
natural |
|
| 2 | cups |
whole-wheat flour
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
buttermilk
|
|
| ⅓ | cup |
vegetable oil
|
|
| ½ | cup |
molasses
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bran
natural |
|
| 473 | ml |
whole-wheat flour
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
buttermilk
|
|
| 79 | ml |
vegetable oil
|
|
| 118 | ml |
molasses
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
Directions
In large mixing bowl, mix together bran, flour, sugar, baking powder and baking soda.
In another bowl, combine eggs, buttermilk, oil and molasses; pour into bran mixture and stir just enough to moisten.
Do not overmix.
Fold in blueberries (do not thaw if frozen).
Spoon into nonstick or paper-lined large muffin tins filling almost to top.
Bake at 375℉ (190℃) F for about 25 minutes or until firm to touch.
Remove from oven and let stand for 2 minutes before removing muffins from tin.
Makes about 20-24.
