Blueberry Bran Muffins

Submitted by Little Suzy Homemak

"This recipe is from Bon Appetit June 2007 source is the Ristretto Roasters in Oregon. This recipe calls for muffin pans with 1 cups muffin cups. If you use a standard muffin pan (with 1/3 cup muffin cups), bake the muffins for only about 30 minutes. Using the smaller pan will make about 24 muffins."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

ingredients

• Pam cooking spray
• 2 cups all-purpose flour
• 1 tablespoon morton's coarse kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups sour cream
• 1 cup sugar
• 1 cup vegetable oil
• 1 cup dark molasses
• 3 large eggs
• 6 cups wheat bran
• 2 cups frozen blueberries (do not thaw)

directions

1. Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray.
2. Whisk flour, salt, baking soda and baking powder in medium bowl.
3. Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
4. Add wheat bran and stir until almost blended.
5. Add frozen berries and stir until evenly disrtibuted.
6. Divide batter equally among prepared muffin cups, about 2/3 cup each.
7. Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely.
8. Can be made 8 hours ahead. Let stand at room temperature.

Reviews

[amwchgo]

Nice, moist, not too sweet. Baked a scaled down test batch fearing that the molasses flavor would overwhelm the blueberries. Using unsulphured molasses kept the flavor in check. No clue how this works with frozen berries - I had fresh and just folded them in very gently at the end. A little lemon zest might be nice but other than increasing the amount of blueberries, I wanted to try it as published the first time around. Note: these are HUGE muffins.