Recipe courtesy of Ina Garten
From:
Make It Ahead
Recipe courtesy of Ina Garten
From:
Make It Ahead
Blueberry Bran Muffins
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- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 23 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 232 mg
- Level: Easy
- Total: 1 hr
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 262
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 6 g
- Sugar
- 23 g
- Protein
- 6 g
- Cholesterol
- 37 mg
- Sodium
- 232 mg
Ingredients
Directions
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
- Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
