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The blueberries and sugar in these muffins provide natural sweetness and an appealing taste and texture. Makes 12 muffins.
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) whole-wheat flour
2/3 cup (150 mL) brown sugar, packed
1/2 cup (125 mL) bran cereal
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) milk
1-1/2 cup (375 mL) blueberries, fresh or frozen
Preheat oven to 425ºF (220ºC). Spray a 12-cup muffin pan with non-stick cooking spray or line with paper liners.
In a large bowl, combine flours, sugar, bran cereal, baking powder and salt.
In a medium bowl, whisk together the eggs, oil and milk. Stir egg mixture into flour mixture just until combined (be careful not to over-mix batter). Gently stir in blueberries.
Spoon batter into muffin pan.
Bake 18 minutes or until a toothpick inserted into the centre comes out clean.
Cool 10 minutes and remove from pan.