recipes barefoot contessa

Blueberry Bran Muffins (Serves 12)

Copyright 2013, Ina Garten, All Rights Reserved


Vegetable oil
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
7 ounces Greek-style yogurt (about 1 cup)
½ cup sugar
½ cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 ½ cups wheat bran
1½ cups fresh blueberries (8 ounces)

Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.


Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.


In large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring with a wooden spoon, just until incorporated. Gently stir in the wheat bran until incorporated. Add the blueberries and stir until evenly distributed.


Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 22 to 30 minutes, until the tops are a golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.