Wednesday, March 10, 2010

Don't Sing the Blues... make Blueberry Bran Muffins instead

My kids and husband love blueberries muffins and I love bran muffins – to satisfy everyone I baked up a batch of these delectable bites. Good for snacks or breakfast these are quick to mix up and throw in the oven. The recipe is based on one I found on epicurious. I used a combo of sour cream and yogurt but either works. I also added an egg yolk because I like a denser muffin. For a lighter version leave out the extra egg yolk. Enjoy!
From blueberry muffins

• 1/2 cup unsalted butter, softened
• 1/4 cup firmly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1/3 cup sour cream
• 2/3 cup yogurt – plain or fruit flavoured
• 1/4 cup molasses
• ¾ cup fresh blueberries
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup wheat bran

What to do:

1. Preheat oven to 375°F.

2. In a large bowl cream together the butter and the brown sugar until light and fluffy, beat in the egg and yolk, the sour cream, yogourt and the molasses.

3. In a bowl whisk together the flour, the baking soda, the salt, and the bran.

4. Add the flour mixture to the sour cream mixture bowl.

5. Mix the batter until it is just combined. (The batter will be lumpy.)

6. Fold in blueberries.

7. Spoon the batter into 12 greased standard muffin tins or tin lined with muffin paper cups.

8. Bake the muffins in the middle of a preheated oven for 20 to 25 minutes, or until they are golden brown or inserted tooth pick comes out clean.

9. Cool 10 minutes and turn out onto a rack and let them cool completely.

Click here for a printable verison of this recipe.
From blueberry muffins

1 comment:

  1. These would make a hearty breakfast. I like the addition of molasses!