Blueberry Bran Muffins
A handwritten note on this recipe from 1978 says “best blueberry muffins.” I made them dozens and dozens of times at Bims gourmet shop where I worked during that summer. All these years later, I still love this moist muffin, which is healthful as well as enriched with bran and not too sweet. It makes for a quick breakfast and snack or is a great addition to a larger meal. Spread with apricot or peach jam? Delicious.
- 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
- 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.
Blueberries: You can toss the blueberries in fl our before adding to the batter, and they will suspend more evenly throughout the muffin instead of sinking to the bottom. If fresh blueberries are unavailable, use frozen instead. Just be sure to fold them in quickly and gently to avoid coloring all the batter blue.