Blueberry bran muffins

Blueberry bran muffins

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Muffins also introduced us to the wonderful blueberry. They do seem to work so well together. I think Australians embraced the muffin because it was so quick and portable and there were so many flavour variations.

Ingredients

Quantity Ingredient
90g unsalted butter, melted and cooled
1/2 cup milk
2 eggs
225g plain flour
150g caster sugar
2 teaspoons baking powder
a large pinch salt
1/2 cup processed bran
1 1/2 cups fresh blueberries
1 tablespoon sugar mixed with 1 teaspoon ground cinnamon

Method

  1. Preheat the oven to 200°C. Grease twelve 1/3 cup muffin tins or line them with paper cases.
  2. In a bowl, lightly whisk together the melted butter, milk and eggs. Sift the flour, sugar, baking powder and salt over the liquid mixture and add the bran.
  3. Stir the batter until it is just combined; it should still be lumpy. Fold in the blueberries lightly.
  4. Spoon the mixture into the prepared muffin tins. Sprinkle with the cinnamon sugar and bake for 20–25 minutes or until the muffins are risen and golden. Serve warm or at room temperature, with or without butter.

Variation

  • Raspberry muffins

    Replace the blueberries with fresh raspberries.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again