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Blueberry Bran Muffins

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150g / 5 1/2 oz white plain flour
100g / 3 1/2 oz light brown self-raising flour
1 tbsp oat bran
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
50g / 1 3/4 oz demerara sugar
1 tbsp clear honey
1 large egg
200ml / 7 fl oz buttermilk
150g / 5 1/2 oz fresh blueberries

Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Line 10 holes of a muffin tin with muffin paper cases.

Mix the flours, bran, baking powder, bicarbonate of soda and salt together in a bowl and stir in the sugar. Whisk the honey, egg and buttermilk together in a jug.

Pour the wet ingredients into the dry and stir briefly to combine. Don't over mix - the mixture should still be a little lumpy. Fold in the blueberries.

Spoon the mixture into the paper cases and bake in the preheated oven for 20 minutes until risen and lightly browned.

Remove the muffins from the oven and leave to cool in the tin. Serve warm or cold.

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