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Wow! These muffins live up to their claim. I was so impressed with these. I used all whole wheat flour, and since I was out of regular molasses, I used mostly golden corn syrup with a touch of blackstrap molasses. The only problem is that I should have made a double batch!

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annlouise November 17, 2010

Just sweet enough, moist, tender, and the Cinnamon adds a great kick. I used frozen wild blueberries from last summer and they turned out great, may have to eat them all ;) Thanks for the recipe!

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Michèle S. April 04, 2014

Fluffy, dark and full of flavour. I used fresh picked Saskatoon berries in place of the blueberries. Smells wonderful while baking.

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Pdiltsy August 10, 2013

came out very light and rose well...on the downside there was way too much molasses and cinnamon for me...I am not a big fan of molasses anyway so probably should have decreased it to maybe 2-3 tbsp. I would omit the cinnamon all together as I found it did not go well with the blueberry and molasses flavours.

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mdgamble September 24, 2011

We liked these a lot! Because of milk allergies in the family, we made them with almond milk (added a little vinegar to sour it). Very flavorful muffins and were even better the 2nd day!

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GinaJohnson July 07, 2011

These are a real treasure- healthy AND good. The combination of molasses and brown sugar give them a wonderful carmelized flavor. I have never had a better bran muffin and will definitely make these often. I think the basic recipe would also be good with bananas and walnuts or apples.

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tmhugg July 29, 2009

This is a GREAT recipe. I have used this technique before of soaking the bran and it really makes for a nice moist muffin. Buttermilk is key. Also, the molasses is key because it actually makes the muffins very moist and they will stay that way for a few days thanks to the molasess, which also has a great flavor, btw. Thanks!

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googooshricci April 24, 2009

These were the best blueberry muffins I've ever made! I'll never do boxed muffins again. They're a lot healthier and taste a million times as good. Thanks for sharing a great recipe. I'll be adding my photo soon.

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Jenn from New Orleans S February 01, 2008

These are the very best muffins.I had some vanilla eggnog left over from Christmas and I thought it would be a nice substitute for the milk.It was,and it's a great way to use up the eggnog.I omitted the salt,I don't use it in any baking.I also cut the amount of blueberries to 1 cup,I just don't like it too full of berries.Very good recipe!

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LuuvBunny January 06, 2007

These were yummy!!! Just what I was looking for. I used 2 cups of bran flakes and nonfat milk with a little bit of cream. Might add less blueberries next time if I use frozen again. But over all I will be making them again!!!

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AloveB October 08, 2006
The Very Best Blueberry Bran Muffins