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Blueberry Bran Muffins
Instructions
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Preheat the oven to 400°F. Place 12 paper muffin liners in a muffin tin or lightly grease each cup if you aren’t using liners.
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Place the cereal in a heavy ziploc bag and crush with the back of a measuring cup or rolling pin. Combine the crushed cereal, flour, wheat germ, ½ cup plus 2 tablespoons of sugar, baking soda, and salt in a medium-size mixing bowl. Stir to combine.
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In a large mixing bowl, whisk together the buttermilk, oil, and egg. Add the dry ingredients and stir just until combined. Fold in the blueberries.
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Scoop the batter into each muffin cup. Sprinkle the tops of the muffins with the remaining 2 tablespoons of sugar. Bake for 16-18 minutes until puffy and slightly cracked on top. Using the toothpick test, there should be no sticky batter when tested. Let cool at least 5 minutes in the muffin tins before transferring to a wire rack. Enjoy!
Notes
* I use this easy buttermilk substitute.
** Frozen blueberries may be substituted, however, they are likely to turn the muffins blue. They’ll still taste delicious though.
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