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The Barefoot Contessa’s Blueberry Bran Muffins

An overhead shot of bran muffins with fresh blueberries
Prep Time
1h
Cook Time
30 min
Yields
12 servings

Moist, delicious bran muffins are studded with sweet blueberries in every bite. Perfect for a wholesome breakfast or a school snack for little ones, these baked treats are sure to fly off your counter.

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ingredients

½
cup vegetable oil, plus extra for greasing the pan
1
cup all-purpose flour
1
tsp kosher salt
½
tsp baking powder
½
tsp baking soda
½
tsp ground cinnamon
7
oz Greek yogurt
½
cup sugar
½
cup honey
2
extra-large eggs, lightly beaten
1
tsp pure vanilla extract
2 ½
cups wheat bran
1 ½
cups fresh blueberries (8 oz)
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directions

Step 1

Preheat the oven to 350ºF. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.

Step 2

Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.

Step 3

Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

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