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, concentrated taste of a generous quantity of blueberries. The ideal balance of flavours and textures to satisfy the munchies.
Ingredients
- 1 cup (250 ml) milk
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2.5 ml) vanilla
- 1 1/2 cups (105 g) wheat bran cereal (All-Bran-style)
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup (160 g) brown sugar
- 1/3 cup (75 ml) vegetable oil
- 1 1/2 cups (225 g) fresh or frozen blueberries (see note)
Instructions
- 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.
- 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.
- In another bowl, combine the flour, baking powder, baking soda and salt.
- 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.
- 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.