Ina Garten’s Blueberry Bran Muffins are made with vegetable oil, all-purpose flour, kosher salt, baking powder, baking soda, cinnamon, Greek yogurt, sugar, honey, eggs, vanilla extract, wheat bran, and fresh blueberries for a moist and flavorful treat ready in just 40 minutes!
Try More Ina Garten Recipe:
š¤ Why Youāll Love This Blueberry Bran Muffins Recipe:
- Moist & Flavorful: Greek yogurt and honey ensure these muffins stay moist and delicious.
- Nutritious & Filling: Wheat bran adds fiber while blueberries offer antioxidants, making these muffins a satisfying and healthy choice.
- Easy to Make: With simple ingredients and straightforward steps, these muffins come together quickly.
- Versatile: Enjoy them warm or at room temperature, alone or paired with your favorite beverage.
ā What Is Ina Gartenās Blueberry Bran Muffins Recipe?
Ina Garten’s Blueberry Bran Muffins feature a batter made with vegetable oil, all-purpose flour, Greek yogurt, kosher salt, baking powder, baking soda, cinnamon, Greek yogurt, sugar, honey, eggs, vanilla extract, wheat bran, gently folded with fresh blueberries, and baked until golden perfection.
š Ina Garten Blueberry Bran Muffins Ingredients
- 1/2 cup vegetable oil, plus extra for greasing the pan
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 7 ounces Greek yogurt
- 1/2 cup sugar
- 1/2 cup honey
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups wheat bran
- 1 1/2 cups fresh blueberries (8 ounces)
š§ How To Make Ina Garten Blueberry Bran Muffins
- Turn the oven on high heat (350 degrees). Coat the inside of a muffin pan with vegetable oil and place 12 paper liners inside.
- In a larger bowl, combine the cinnamon, salt, baking soda, baking powder, and flour. Mix the yogurt, sugar, 1/2 cup of vegetable oil, honey, eggs, and vanilla extract in a large bowl using a whisk.
- Stir in the dry ingredients until barely mixed. Combine the wheat bran with the blueberries by gently stirring.
- Pour the batter into the muffin cups using a rounded ice cream scoop measuring 2 1/4 inches in diameter.
- Bake for 25 to 30 minutes, or until the cake tester inserted in the center comes out clean, and the edges are becoming golden. Let to cool for 5 minutes before serving warm or at room temperature.
š Recipe Tips
- Gently mix the blueberries into the batter to avoid crushing them and distributing their flavor evenly.
- Use fresh blueberries for the best flavor and texture, but you can also use frozen berries if fresh aren’t available.
- Don’t overmix the batter; a few lumps are okay. Overmixing can result in tough muffins.
- Fill the muffin cups about three-quarters full to ensure they rise properly and don’t overflow.
š¹ What To Serve With Blueberry Bran Muffins?
Serve Blueberry Bran Muffins with hot cup of coffee or Autumn Sangria, bowl of fersh Avocado Grapefruit Salad, glas of raspberry lemonade, caramel or chocolate sauce.
š How To Store Leftovers Blueberry Bran Muffins?
- At Room Temperature: Keep leftover blueberry bran muffins in an cake keeper for up to 2 days.
- In The Fridge: Refrigerate leftover blueberry bran muffins in an airtight container for to 5 to 7 days.
- In The Freezer: Freeze leftover blueberry bran muffins in a freezer-safe bag for up to 3 months.
Ā š„µ How To Reheat Leftovers Blueberry Bran Muffins?
- Oven: Preheat oven to 350Ā°F and heat leftover blueberry bran muffins in baking sheet for 10 minutes until warmed through.
- Microwave: Place leftover blueberry bran muffins on a microwave-safe plate and heat on HIGH for 30 seconds.
FAQs
What causes blueberry bran muffins to be tough heavy or rubbery?
Too much egg and using a dark, nonstick pan can cause blueberry bran muffins to become tough, heavy, or rubbery.
Should blueberry bran muffins batter be thick or thin?
Blueberry bran muffin batter should be thicker than pancake batter but looser than cookie dough for optimal texture and rise.
How do you keep blueberries from sinking to the bottom of blueberry bran muffins?
To prevent blueberries from sinking, coat them in a tablespoon or two of flour from the recipe’s dry ingredients before adding to batter.
Should you let blueberry bran muffin batter rest?
Yes, letting blueberry bran muffin batter rest for about 15-30 minutes before baking can improve the texture. This resting period allows the bran to absorb moisture, resulting in a softer and more uniform crumb once baked.
Try More Ina Garten Recipe:
Ina Garten Blueberry Bran Muffins Nutrition Facts
Amount Per Serving
- Calories 266
- Total Fat 7.1g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 372mg
- Potassium 493.4mg
- Total Carbohydrates 48g
- Dietary Fiber 4.8g
- Sugars 9.6g
- Protein 6.8g
Ina Garten Blueberry Bran Muffins
Description
Ina Gartenās Blueberry Bran Muffins are made with vegetable oil, all-purpose flour, kosher salt, baking powder, baking soda, cinnamon, Greek yogurt, sugar, honey, eggs, vanilla extract, wheat bran, and fresh blueberries for a moist and flavorful treat ready in just 40 minutes!
Ingredients
Instructions
- Turn the oven on high heat (350 degrees). Coat the inside of a muffin pan with vegetable oil and place 12 paper liners inside.
- In a larger bowl, combine the cinnamon, salt, baking soda, baking powder, and flour. Mix the yogurt, sugar, 1/2 cup of vegetable oil, honey, eggs, and vanilla extract in a large bowl using a whisk.
- Stir in the dry ingredients until barely mixed. Combine the wheat bran with the blueberries by gently stirring.
- Pour the batter into the muffin cups using a rounded ice cream scoop measuring 2 1/4 inches in diameter.
- Bake forĀ 25 to 30 minutes, or until theĀ cake tester inserted in the center comes out clean, and the edges are becoming golden. Let to cool for 5 minutes before serving warm or at room temperature.
Notes
- Gently mix the blueberries into the batter to avoid crushing them and distributing their flavor evenly.
Use fresh blueberries for the best flavor and texture, but you can also use frozen berries if fresh arenāt available.
Donāt overmix the batter; a few lumps are okay. Overmixing can result in tough muffins.
Fill the muffin cups about three-quarters full to ensure they rise properly and donāt overflow.