Blueberry Oat Bran Muffins

By janeankatz

Ingredients

• 1 cup oat bran
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• a good pinch salt
• 1/2 cup sugar
• 1 cup blueberries (no need to thaw them if frozen)
• 1 cup plain yogurt (buttermilk can be substituted)
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 2 eggs, at room temperature
• Makes about 12 muffins.

Details

Adapted from chocolateandzucchini.com

Preparation

Step 1

Preheat the oven to 180°C (360°F) and line a 12-muffin tray* with paper liners.

In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lump remains. Add the blueberries and toss gently to combine.

In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist overmixing.

Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters (to minimize the mess, you can use a spring action ice cream scoop, as recommended to me after my twitter plea). Bake for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.

* Each muffin mold is 7 cm (2 3/4 inches) in diameter and 3 cm (1 1/4 inches) deep.