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All Reviews for Blueberry Bran Muffins
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Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 muffins
mh_1090_blueberry_bran_muffins.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries
1/2 cup wheat bran or wheat germ
Cook's Notes
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue. From the book “Mad Hungry,” by Lucinda Scala Quinn (Artisan Books).
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 muffins
mh_1090_blueberry_bran_muffins.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 muffins
Recipe Summary
Yield: Makes 12 muffins
Yield: Makes 12 muffins
Makes 12 muffins
mh_1090_blueberry_bran_muffins.jpg
mh_1090_blueberry_bran_muffins.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 4 tablespoons pure maple syrup
- 1/2 cup sugar
- 1/2 cup safflower (or other vegetable oil)
- 1 1/2 cups milk
- 1 cup fresh or frozen blueberries
- 1/2 cup wheat bran or wheat germ
Directions
Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Cook's Notes
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue. From the book “Mad Hungry,” by Lucinda Scala Quinn (Artisan Books).
Cook’s Notes
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
Reviews (8)
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
12
3 star values:
34
2 star values:
17
1 star values:
7
Reviews (8)
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
12
3 star values:
34
2 star values:
17
1 star values:
7
Add Rating & Review
86 Ratings
5 star values:
16
4 star values:
12
3 star values:
34
2 star values:
17
1 star values:
7
86 Ratings
5 star values:
16
4 star values:
12
3 star values:
34
2 star values:
17
1 star values:
7
86 Ratings
5 star values:
16
4 star values:
12
3 star values:
34
2 star values:
17
1 star values:
7
- 5 star values:
- 16
- 4 star values:
- 12
- 3 star values:
- 34
- 2 star values:
- 17
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
11/28/2014
I love this recipe :) I substituted butter for oil but otherwise followed exactly & they came out beautifully & fluffy;sooo good right out of the oven
Martha Stewart Member
Rating: Unrated
05/15/2013
Horrible! Don't waste your time & $$ on this recipe!
Dry muffins that taste like cardboard!
I'm looking for a great tasting blueberry muffin that is sustainable to my blood sugar. Most blueberry muffins are not. They raise my blood sugar and then a quick drop. I want a healthy, but great tasting muffin. Why is it so hard to find?
Don't like whole wheat flour, do like bran. Don't want to use oil in my muffins, prefer butter. Where is my ideal blueberry muffin recipe?
This is NOT!
Martha Stewart Member
Rating: Unrated
05/20/2012
I made six extra large muffins with this recipe. I also used vanilla flavored soy milk and some evaporated milk because I didn't have other milk in the house. I think they turned out really well. They probably could use a little bit more salt. I also think a little pinch of cinnamon would be great too. The warm muffins with a little butter were wonderful.
Martha Stewart Member
Rating: Unrated
03/16/2012
I made these muffins and we all loved them, very moist and certainly sweet enough for my family and I. I did leave the wheat bran out of one of the batches and it is almost impossible to tell the difference. Very good muffin and so fast and easy to do.
Martha Stewart Member
Rating: 3 stars
09/22/2011
I used half white wheat flour in this recipe and the muffins turned out too golden cooking them for 25 minutes. They are very moist muffins, but not very sweet tasting.
Martha Stewart Member
Rating: 3 stars
09/21/2011
This recipe is ok, nothing spectacular like Lucinda makes it out to be. These muffins are very moist like she promies, but kind of bland tasting.
Martha Stewart Member
Rating: Unrated
07/07/2011
I love this riecipe
Martha Stewart Member
Rating: Unrated
07/07/2011
I love thi recipe
Martha Stewart Member
Rating: 5 stars
11/28/2014
I love this recipe :) I substituted butter for oil but otherwise followed exactly & they came out beautifully & fluffy;sooo good right out of the oven
Rating: 5 stars
Rating: Unrated
05/15/2013
Horrible! Don't waste your time & $$ on this recipe!
Dry muffins that taste like cardboard!
I'm looking for a great tasting blueberry muffin that is sustainable to my blood sugar. Most blueberry muffins are not. They raise my blood sugar and then a quick drop. I want a healthy, but great tasting muffin. Why is it so hard to find?
Don't like whole wheat flour, do like bran. Don't want to use oil in my muffins, prefer butter. Where is my ideal blueberry muffin recipe?
This is NOT!
Rating: Unrated
Rating: Unrated
05/20/2012
I made six extra large muffins with this recipe. I also used vanilla flavored soy milk and some evaporated milk because I didn't have other milk in the house. I think they turned out really well. They probably could use a little bit more salt. I also think a little pinch of cinnamon would be great too. The warm muffins with a little butter were wonderful.
Rating: Unrated
03/16/2012
I made these muffins and we all loved them, very moist and certainly sweet enough for my family and I. I did leave the wheat bran out of one of the batches and it is almost impossible to tell the difference. Very good muffin and so fast and easy to do.
Rating: 3 stars
09/22/2011
I used half white wheat flour in this recipe and the muffins turned out too golden cooking them for 25 minutes. They are very moist muffins, but not very sweet tasting.
Rating: 3 stars
Rating: 3 stars
09/21/2011
This recipe is ok, nothing spectacular like Lucinda makes it out to be. These muffins are very moist like she promies, but kind of bland tasting.
Rating: Unrated
07/07/2011
I love this riecipe
I love thi recipe
All Reviews for Blueberry Bran Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Bran Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
