Blueberry Bran Muffins Recipe With Picture

If you are trying to eat healthier, adding more fiber to your diet and reducing total fat is a good place to start. These moist and flavorful Blueberry Bran Muffins do both of these things, as they contain whole wheat flour and bran and to reduce the fat we add just two tablespoons of canola oil. This excellent recipe is from Bonnie Stern's "More Heart Smart Cooking with Bonnie Stern" which is written in conjunction with the Heart and Stroke Foundation of Canada.

Although we could use just whole wheat flour in these muffins, this recipe combines whole wheat and white all purpose, which gives the muffins a lighter texture with more rise than if we had used just whole wheat flour. These bran muffins also differ from most in that we are using unprocessed wheat bran instead of a commercially made bran cereal. I do this because unprocessed wheat bran is so much cheaper than commercial bran cereals and it is now readily available in most grocery stores (often in the organic food section) or else in health food stores

Normally, when you bite into a bran muffin you find raisins. Bonnie Stern made a nice change by adding blueberries. Blueberries are what we now call a 'super' food. Leanne Kitchen in "The Produce Bible" tells us these sweet deep indigo blue berries contain "cholesterol lowering compounds, antioxidants, Vitamin C, potassium, folate, and dietary fiber. It is even thought that their consumption can have anti-aging effects." In this recipe you can use either fresh or frozen blueberries. If using fresh, look for blueberries that are firm, plump, fragrant, and are covered with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. And be sure to check the underside of the container for any wet spots or staining. If using frozen, do not thaw before adding them to the batter. Fold the blueberries gently into the batter so they do not crush and end up staining the whole batter blue.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. Set aside.

In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.

Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 standard-sized muffins.

Source:

Kitchen, Leanne. 'the produce bible'. Stewart, Tabori & Chang. New York: 2007.

Stern, Bonnie. 'More Heart Smart Cooking with Bonnie Stern'. Random House of Canada, Limited. Toronto: 1997.

Blueberry Bran Muffins:

1 cup (140 grams) all purpose flour

1/3 cup (50 grams) whole wheat flour

3/4 cup (40 grams) wheat bran

1/3 cup plus 1 tablespoon (80 grams) light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg white, lightly beaten

1/4 cup (60 ml) unsulphured molasses

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 cup (240 ml) buttermilk

1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Top 25 Recipes of 2008*

*Top 25 Recipes based on actual site traffic from January 1 to December 31, 2008.


1. Chocolate Chip Cookies	2. Apple Crisp	3. Red Velvet Cake	4. Shortbread Cookies	4. Royal Icing

6. Sugar Cookies	7. Carrot Cake	8. Gingerbread Men	9. New York Cheesecake	10. Vanilla Cupcakes

11. Pumpkin Cheesecake	12. Pumpkin Pie	13. Pound Cake	14. Chocolate Truffles	15. Oatmeal Cookies

16. Rum Balls	17. Pavlova	18. Lemon Bars	19. Mexican Wedding Cakes	20. Ganache

21. Fruit Tart	22. Cream Scones	23. Butter Tarts	24. Yellow Butter Cake	25. Apple Pie

Machine Site Translations

Arabic Chinese Dutch French German Hindu Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Machine Translations are provided by an automated service and the accuracy of the translations are not up to the standards of human translation. Machine translations are provided for use by people with little or no English skills. We recommend that people proficient in English use the English pages rather then the machine translated pages.

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. Students and non profit educators may use content without permission with proper credit.

A baking resource on the Internet since 1997