Blueberry Muffin Recipe: Blueberry Bran Muffins, Healthy Blueberry Muffins

Blueberry Muffin Recipe

• 2 cups (500ml) all purpose flour
• 2 tsp (10ml) baking powder
• ½ tsp (2ml) salt
• ¾ cup (175ml) sugar or Splenda
• 1 ½ cup (375ml) blueberries (thawed and well drained if you’re using frozen)
• 2 eggs
• 1 cup (250ml) milk
• 4 tbsp (60ml) softened butter

Mix and sift the dry ingredients. Take a ¼ cup (50ml) of the dry mixture and gently mix it with the berries (in a separate bowl). Then make a small well in the centre of the remaining dry mixture.

In a separate bowl, cream the butter and sugar and gradually beat in the eggs. Then add the milk. Pour the wet mixture into the well you’ve made and mix until the ingredients are just moistened, but not stirred too much. It won’t look smooth, so don’t worry. Then fold in the blueberries.

Spoon into your greased/lined muffin tin (leaving each space about ¾ full) and bake in a 400 F (200 C) oven for 25 minutes or until browning. This recipe makes about 12-16 muffins, depending on the size of your muffin tin.

Blueberry Bran Muffins

• 2 eggs
• 1 cup (250ml) milk
• ½ cup (125ml) vegetable/canola oil
• 1 cup (250ml) All Bran cereal

Beat the eggs, then stir in the milk and oil. Add the All Bran and let it sit for 5 minutes.

Then combine:

• 2 cups (500ml) all purpose flour
• 1 cup (250ml) white sugar (or Splenda)
• 4 tsp (20ml) baking powder
• 1 tsp (5ml) salt

Add to the bran mixture, stirring until just blended. Fold in 1.5 cups (375ml) of fresh or frozen blueberries (thawed and well-drained). Spoon into a greased or lined muffin tin (fill to about ¾ full). Bake at 400 F (200 C) for 20-25 minutes or until brown.