Blueberry Bran Muffins | Recipes

Blueberry Bran Muffins

(130) Ratings:
Prep Time:
Baking Time:
Makes:18 muffins
Freezing:excellent

These delightful blueberry muffins make for one delicious gift. Arrange them in a basket, tie on a colourful bow and wait for the compliments.

Ingredients

2 ¾ cups 675 mL Robin Hood® Nutri™ Flour Blend Omega-3 & Fibre
1 ½ cups 375 mL natural wheat bran
½ cup 125 mL packed brown sugar
1 tbsp 15 mL baking powder
1 tbsp 15 mL orange zest
2 tsp 10 mL baking soda
1 tsp 5 mL ground cinnamon
1 egg
½ cup 125 mL honey
¼ cup 50 mL Crisco® Canola Oil
2 cups 500 mL plain yogurt or buttermilk
2 cups 500 mL frozen blueberries

Directions

  1. Preheat oven to 375ºF (190ºC). Line 18 muffin cups with paper liners.
  2. Combine flour, wheat bran, brown sugar, baking powder, orange zest, baking soda and cinnamon in a large mixing bowl.
  3. Combine egg, honey, oil and yogurt in a large bowl. Add dry ingredients to large bowl and stir into wet ingredients just until moistened. Quickly stir in berries.
  4. Spoon batter into prepared muffin pans.
  5. Bake in preheated oven for 25 minutes or until a toothpick inserted in centre of muffins comes out clean.

Tips

  • You can replace the whole egg with two egg whites.
  • Freeze extra muffins to have on hand for a breakfast item on the go or snacks.

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