Sweet Blueberry-Bran Muffins
Tasty healthy muffins that are good for kids lunchboxes or an after dinner treat
Tasty healthy muffins that are good for kids lunchboxes or an after dinner treat
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (21g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix flour, sugar and oats for a minute before adding your crushed bran and chopped chocolate pieces.
- In another bowl, add the vanilla to your beaten eggs, then stir in the melted butter.
- Mash the banana and add both that and the chopped blueberries (with all their juice!) to the egg bowl.
- Add the wet mixture to the flour mixture and hand mix for less that a minute - you don't want a perfectly whipped muffin mix).
- Spoon mixture into a greased muffin tin, or into mini-muffin cases (silicone cases are best!) and toss into a pre-heated 190C oven for 15 -20 minutes.
- The mixture should yield about 10 large muffins or 15/16 mini-muffins.
- Test them with wooden skewers, if the skewer comes out dry they're done!
- To change this recipe a bit, you can substitute the chocolate for honey and the blueberries for strawberries!
Most home bakers overmix muffin batter, which activates the gluten and produces tough, rubbery results. Understanding chemical leavening and proper mixing limits is essential for tender baked goods. British teatime traditions historically favored dense, quick-bread preparations containing bran and dried fruits, which evolved into modern muffin variations. Fresh blueberries release significant liquid during baking, whereas frozen alternatives require direct addition from a frozen state to prevent excessive bleeding into the crumb. Here is how to execute this technique correctly.
Managing Dry and Wet Elements
Whisk the flour, sugar, and oats thoroughly to distribute any lumps. Crush the bran flakes inside a sealed plastic bag before incorporation to ensure uniform particle size. Stir the chopped chocolate directly into these dry components so the fat-coated pieces do not sink during baking.Combining Components Gently
Beat the eggs well before adding the vanilla and cooled melted butter. Incorporate the mashed banana and chopped blueberries with their juices into this liquid phase. Pour the wet components into the dry bowl and fold using a spatula for less than sixty seconds. Stop stirring as soon as dry pockets disappear, even if the batter appears lumpy.Baking and Doneness Testing
Preheat the oven to 190 degrees Celsius to ensure proper initial rise from the self-raising flour. Spoon the batter into greased tins or silicone cases. Bake for fifteen to twenty minutes until the edges turn golden. Insert a wooden skewer into the center; withdrawal without moist batter adherence indicates completion.
