Blueberry Muffins (The Best)
These muffins offer the best of both worlds: the moistness of cake and the heartiness of a snack. The soft cereal dough is combined with homemade buttermilk and the sweet,…
Instructions
-
1
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with silicone or paper liners.
-
2
In a bowl, combine the milk, lemon juice, vanilla and wheat bran. Let sit for 10 minutes or until the wheat bran is thoroughly soaked through.
-
3
In another bowl, combine the flour, baking powder, baking soda and salt.
-
4
In a third bowl, whisk together the eggs, brown sugar and oil. Add the wheat bran mixture and the dry ingredients. Using a spatula, mix just until the dry ingredients are moistened. Add the blueberries (set a few blueberries aside to garnish the muffins, if desired). Divide the batter among the muffin cups. Garnish with the reserved blueberries.
-
5
Bake for 20 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool. The muffins will keep for 4 days in an airtight container.
These muffins offer the best of both worlds: the moistness of cake and the heartiness of a snack. The soft cereal dough is combined with homemade buttermilk and the sweet, concentrated taste of a generous quantity of blueberries. The ideal balance of flavours and textures to satisfy the munchies.
