dish
Blueberry Bran Muffins

24
Serves
95
Calories
12
Nutrients
12
Vitamins

Ingredients

2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large eggs , at room temperature
1 1/2 cups buttermilk
1 1/2 cups bran
1 cup fresh blueberries

Cooking Instructions

1. Preheat oven to 350°F. Coat two 12-cup muffin pans with non-stick spray.

2. Sift the flour, sugar, baking soda and salt together. (This can be done the night before and kept covered on the counter.)

3. Whisk together the eggs, buttermilk and bran. Let stand for 10 minutes.

4. Make a well in the center of the dry ingredients and add the egg mixture all at once. Stir with a wooden spoon until the dry ingredients are just moistened.

5. Fold in the blueberries. (Be careful to keep the mixing to a minimum -- a light stirring which will leave some lumps is fine. The dough should not be mixed to the point of pouring, but should break in coarse globs.) Fill the tins two-thirds full, being careful not to drip the batter on the edge of the tins where it will burn and cause sticking.

6. Bake in the prepared muffin tins for about 25 minutes. The muffins are done when a knife inserted in the center of a muffin comes out dry.

Serving Size: 1 muffin

Nutrition Information

Number of Servings: 24
Serving Size
0
Calories
95
Protein
3 g
Total Carbohydrate
20 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
8 g
Total Fat
1 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
18 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
12 %
Percent Calories from Carbohydrate
79 %
Percent Calories from Fat
9 %
Vitamin A
38 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
3 mcg
Vitamin C
1 mg
Vitamin D
2 IU
Folate
26 mcg
Vitamin E
0 IU
Vitamin K
1 mcg
Pantothenic Acid
0 mg
Calcium
26 mg
Iron
1 mg
Phosphorus
79 mg
Potassium
81 mg
Sodium
125 mg
Zinc
0 mg