Blueberry Double Bran Muffins Recipes

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BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 12 muffins

Number Of Ingredients 13

1/2 cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
7 ounces Greek yogurt
1/2 cup sugar
1/2 cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 1/2 cups wheat bran
1 1/2 cups fresh blueberries (8 ounces)

Steps:

  • Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
  • Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
  • Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

THE VERY BEST BLUEBERRY BRAN MUFFINS



The Very Best Blueberry Bran Muffins image

This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.

Provided by karen in tbay

Categories     Quick Breads

Time 45m

Yield 12-16 large muffins, 4 serving(s)

Number Of Ingredients 12

1 1/2 cups all-bran cereal (or 100% bran)
1 1/2 cups soured milk (or buttermilk)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1/3 cup molasses
1/4 cup melted butter
2 cups blueberries (frozen or fresh)

Steps:

  • Preheat oven to 375°F Lightly spray muffin pans.
  • In large bowl, combine cereal with milk, let stand 10 minutes.
  • In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
  • Pour over dry ingredients and sprinkle with blueberries.
  • Stir just until moistened.
  • Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
  • Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
  • If using frozen blueberries, do not thaw before adding to the muffins.

DOUBLE BLUEBERRY MUFFINS



Double Blueberry Muffins image

Provided by Food Network

Categories     dessert

Time 1h16m

Yield about 12 muffins

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Steps:

  • Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
  • With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

BLUEBERRY BRAN MUFFINS



Blueberry Bran Muffins image

Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 10

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

Steps:

  • 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.

LOW-FAT BLUEBERRY BRAN MUFFINS



Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
  • In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
  • Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

BLUEBERRY BRAN SUNFLOWER MUFFINS



Blueberry Bran Sunflower Muffins image

Categories     Bread     Bake     High Fiber     Blueberry     Bran     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter, melted and cooled
1/2 cup milk
2 large eggs, beaten lightly
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 cup miller's bran*
3/4 cup hulled raw sunflower seeds,* toasted lightly
1 1/2 cups blueberries, picked over
*available at natural foods stores, specialty foods shops, and some supermarkets

Steps:

  • In a bowl stir together the butter, the milk, and the eggs. In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds. Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.) Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in a preheated 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.-Nancy, Rens, Prescott, Arizona

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups bran flakes
1/3 cup boiling water
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/2 cup unsweetened applesauce
2 tablespoons molasses
3/4 cup fresh or frozen blueberries
3/4 cup pitted dried plums (prunes), coarsely chopped
1/4 cup slivered almonds
2 tablespoons honey

Steps:

  • Preheat oven to 375°. In a small bowl, combine bran flakes and boiling water; set aside., Whisk together flours, brown sugar, oats, baking powder, baking soda and salt. In another bowl, whisk together egg, buttermilk, applesauce and molasses; stir in bran mixture. Add to dry ingredients, stirring just until moistened. Fold in blueberries, plums and almonds. , Coat muffin cups with cooking spray; fill three-fourths full. Drizzle with honey. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.,

Nutrition Facts : Calories 155 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 166mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

DOUBLE BLUEBERRY MUFFINS



Double Blueberry Muffins image

Blueberries are mashed for the batter to create a beautiful purple interior and also added whole so that every bite is juicy and sweet. Yellow cornmeal adds a subtle crunch, and a sprinkling of sugar before baking gives the muffins an alluring sheen.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk

Steps:

  • Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
  • In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
  • In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
  • Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

BLUEBERRY ORANGE BRAN MUFFIN



Blueberry Orange Bran Muffin image

Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.

Provided by THE HOOVE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 14

½ cup oat bran
1 cup wheat bran
½ cup sour cream
½ cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅔ cup brown sugar
½ teaspoon salt
1 cup fresh blueberries
⅓ cup vegetable oil
1 orange, juiced and zested
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g

BLUEBERRY-BRAN MUFFINS



Blueberry-Bran Muffins image

Provided by Florence Fabricant

Categories     breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup soft unsalted butter (1 stick), plus butter for pans if needed
3/4 cup 100 percent bran cereal
1 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup light brown sugar
2 eggs
2/3 cup buttermilk
1 1/2 cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
  • Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
  • Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
  • Spoon the batter into the muffin cups. They should be not quite filled.
  • Bake until the tops are firm to the touch and lightly browned, about 35 minutes.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 215 milligrams, Sugar 9 grams, TransFat 0 grams

BLUEBERRY DOUBLE-BRAN MUFFINS



Blueberry Double-Bran Muffins image

These yummy and moist muffins are full of fibre and have no oil! They are delicious with either fresh or frozen blueberries, but could be made with any moist fruit.

Provided by Kathleen Constance

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

2 cups whole wheat flour
1/2 cup packed brown sugar (or brown sugar Splenda, if preferred)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups bran flakes
1 cup all-bran cereal
2 cups skim milk
1 teaspoon lemon juice
1/2 cup unsweetened applesauce
1 egg
1 cup blueberries

Steps:

  • Lightly spray muffin pan with oil spray. Set oven to 400 degrees.
  • Mix first 5 ingredients in a large bowl. Make a well in the centre and set aside.
  • Measure cereals into another bowl. Add the lemon juice to the milk to sour it and pour over the cereal. Add applesauce and lightly-beaten egg. Stir and pour over dry ingredients. Mix lightly.
  • Add blueberries and stir just enough to distribute.
  • Spoon into tins and bake for approximately 25 minutes.

Nutrition Facts : Calories 171.2, Fat 1.3, SaturatedFat 0.3, Cholesterol 18.4, Sodium 262.6, Carbohydrate 37.9, Fiber 5.5, Sugar 12, Protein 6.3

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From therecipes.info


THE BEST BLUEBERRY BANANA BRAN MUFFINS EVER - CHEF LINDSEY FARR
2013-09-29 Preheat the oven to 400° and either grease 12 muffin cups or line with liners. They are even more moist when you use muffin liners. Mix buttermilk and wheat bran and set aside to soak. In another medium bowl mix together all the remaining dry ingredients. In a large bowl add egg, sugar, oil, banana and vanilla and mix until well combined.
From cheflindseyfarr.com


BLUEBERRY BRAN MUFFINS - EARTH, FOOD, AND FIRE
2018-11-14 Pre-heat your oven to 400F and grease a muffin tin or line it with paper cups. Place the butter in a small sauce pan over low heat to melt as you mix the dry ingredients. The butter only needs to be melted, and doesn't need to be super hot. Mix the flour, bran, baking soda, baking powder, sugar, and cinnamon in a bowl.
From earthfoodandfire.com


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