Homemade blueberry and bran muffins

Muffins are a universal favourite — from breakfast to dessert and everything in between, these two recipes are sure to hit the spot.

Homemade blueberry and bran muffins

Blueberry muffins

When blueberries are in season, the flavour is out of this world!

What you need:

Makes 12 muffins

  • 375 g (1 1/2 c) blueberries, fresh or thawed frozen
  • 750 g (3 c) all-purpose flour
  • 15 ml (1 tbsp) baking powder
  • 2 ml (1/2 tsp) baking soda
  • 5 ml (1 tsp) salt
  • 175 g (3/4 c) plus 30 ml (2 tbsp) sugar
  • 45 ml (3 tbsp) butter, melted
  • 2 eggs, lightly beaten
  • 250 ml (1 c) buttermilk
  • 7 ml (1 1/2 tsp) vanilla extractWhat to do:1. Preheat the oven to 205°C (400°F). Lightly grease or insert paper baking cups into 12 six centimetre (2 1/2 inch) muffin cups. Rinse the blueberries and pat dry. In a bowl, combine the blueberries with 30 millilitres (two tablespoons) flour, and toss to coat them.

    2. In a large bowl, combine the remaining flour, baking powder, baking soda, salt and 175 grams (3/4 cup) sugar. Stir to blend.

    3. In a small bowl, combine the butter, eggs, buttermilk and vanilla, and stir to blend them well. Make a well in the centre of the dry ingredients. Pour the milk mixture into the well and, using a fork, stir just until the dry ingredients are moistened. Do not overmix; the batter should be lumpy. Fold in the blueberries.

    4. Spoon the batter into the prepared muffin cups, filling them two thirds full; sprinkle the muffin tops with 30 millilitres (two tablespoons) sugar. Bake the muffins in the centre of the oven until they are golden, 20 to 25 minutes. Remove the pan to a wire rack and let the muffins cool for five minutes. Using a knife, loosen the edges of each muffin from the cup, and turn out the muffins.

Bran muffins

Low in fat and high in fibre — plus an absolutely heavenly flavour when you make them yourself.

What you need:

Makes 12 muffins

  • 250 g (1 c) raisins
  • 275 g (1 1/4 c) all-purpose flour
  • 15 ml (1 tbsp) baking powder
  • 75 g (1/3 c) sugar
  • 5 ml (1 tsp) cinnamon
  • 2 ml (1/2 tsp) salt
  • 250 g (1 c) bran cereal (not flakes)
  • 250 ml (1 c) milk
  • 1 egg
  • 50 ml (1/4 c) vegetable oilWhat to do:1. Preheat the oven to 205°C (400°F). Lightly grease or insert paper baking cups into 12 six centimetre (2 1/2 inch) muffin cups. In a small bowl, combine the raisins with 30 millilitres (two tablespoons) flour, and toss to coat the raisins completely.

    2. In a medium bowl, combine the remaining flour, baking powder, sugar, cinnamon and salt. Stir until the dry ingredients are well blended.

    3. In a large bowl, combine the bran cereal and milk; let the mixture stand two minutes. Add the egg and the oil, and stir until the bran mixture is well blended. Add the dry ingredients to the bran mixture and, using a fork, stir just until the dry ingredients are moistened; do not overmix. Fold in the raisins.

    4. Spoon the batter into the prepared muffin cups, filling them two thirds full. Bake until the muffins are golden brown, 18 to 20 minutes. Remove the pan to a wire rack and let the muffins cool for five minutes. Using a knife, loosen the edges of each muffin from the sides of the cup, and turn out the muffins.

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