The Pioneer Woman Tasty Kitchen
Profile Photo

Blueberry Bran Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Bran muffins don’t have to be dry and boring. These blueberry bran muffins are moist, delicious and perfectly sweet!

Ingredients

  • FOR THE MUFFINS:
  • 1-¼ cup All-purpose Flour
  • 2-½ cups Wheat Bran
  • ¾ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • ¼ cups Granulated Sugar
  • ¾ cups Honey
  • 8 ounces, weight Vanilla Greek Yogurt
  • ½ cups Canola Oil
  • 2  Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Frozen Blueberries
  • FOR THE GLAZE:
  • ¼ cups Unsalted Butter, melted
  • 3 Tablespoons Maple Syrup
  • 1 cup Confectioners Sugar
  • 2 Tablespoons Milk

Preparation

Preheat oven to 350ºF and spray a 12-count muffin tin with nonstick spray. Set aside.

In a large bowl, whisk together flour, wheat bran, baking powder, baking soda and salt. In another large bowl, whisk together sugar, honey, yogurt, oil, eggs and vanilla extract. Fold the dry ingredients into the wet until just combined. Do not over mix. Fold in the frozen blueberries.

Divide muffin batter evenly among the muffin molds. Bake at 350ºF for 30–35 minutes or until a toothpick comes out clean and the tops are brown. Allow to cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack.

While muffins are cooling, prepare glaze. To make glaze, whisk together butter, syrup, confectioner’s sugar and milk in a small bowl until smooth and creamy. If glaze is too thick, add more milk until you reach the right consistency. Drizzle glaze on top of each muffin, letting it set completely. This should happen rather quickly.

Muffins will keep in an airtight container for 2–3 days.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate