Blueberry Oat Bran Muffins
Blueberry Oat Bran Muffins is a lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains around 4g of protein, 5g of fat, and a total of 145 calories. For 33 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Chocolate and Zucchini has 37 fans. It works well as a morn meal. A mixture of baking powder, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 43%, this dish is good. If you like this recipe, you might also like recipes such as Blueberry Oat Bran Muffins, Lemon Blueberry Oat Bran Muffins, and Oat Bran Muffins.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
120 grams (1 cup) blueberries (no need to thaw them if frozen)
100 grams (1/2 cup) unrefined cane sugar
2 eggs, at room temperature
120 grams (4 1/4 ounces, about 1 cup) flour
120 grams (1 cup) oat bran (prefereably organic; wheat bran may be substituted)
240 ml (1 cup) plain yogurt (buttermilk can be substituted)
a good pinch salt
1 teaspoon pure vanilla extract
30 ml (2 tablespoons) vegetable oil (I use extra-virgin sunflower oil)
Equipment:
mixing bowl
whisk
oven
bowl
spatula
ice cream scoop
muffin tray
Cooking instruction summary:
Preheat the oven to 180°C (360°F) and line a 12-muffin tray* with paper liners.In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lump remains. Add the blueberries and toss gently to combine.In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist overmixing.Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters (to minimize the mess, you can use a spring action ice cream scoop, as recommended to me after my twitter plea). Bake for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.
Step by step:
1. Preheat the oven to 180°C (360°F) and line a 12-muffin tray* with paper liners.In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lump remains.
2. Add the blueberries and toss gently to combine.In another bowl, whisk together the yogurt, oil, vanilla, and eggs.
3. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist overmixing.
4. Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters (to minimize the mess, you can use a spring action ice cream scoop, as recommended to me after my twitter plea).
5. Bake for 12 to 16 minutes, until set and golden.
6. Serve slightly warm or at room temperature.
Nutrition Information:
covered percent of daily need
