Better Bran Muffins (ATK)

By hmp13

Ingredients

• 1 1/2 cups blueberries, frozen or fresh
• 2 1/4 cups All-Bran Original cereal (5 ounces)
• 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
• 1/2 cup whole wheat flour (2 1/2 ounces),
• 2 teaspoons baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 1 large egg yolk
• 2/3 cup packed light brown sugar (4 2/3 ounces)
• 3 tablespoons mild molasses (or light)
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter (3/4 stick), melted and cooled
• 1 3/4 cups plain whole-milk yogurt

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray. Toss 1 ½ cups fresh or frozen berries (do not thaw if frozen) with 1 tablespoon flour, then gently fold into the batter.

Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.

Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently fold blueberries into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces
of mounds.

Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.