This recipe, from Lucinda Scala Quinn’s Mad Hungrycookbook, is terrific. She makes a note that she used to bake these for a shop she worked in; the
recipe was old with a hand-scribbled “the best blueberry muffins” on the side. With that kind-of endorsement, I had to try them! And they are wonderful. I think they might be the best I have made overall–they have a little bit of a strong baking soda taste, but for the texture, I think this might be necessary since the batter is quite runny. I’ve tried substituting half the all-purpose flour with whole wheat, and the muffins were still delicious, but tasted much more like a bran muffin than a blueberry one. Anyway, definitely a keeper muffin!
Blueberry Bran Muffins
- 2 c. all-purpose flour
- 1 T. baking soda
- 1/2 t. coarse salt
- 2 large eggs
- 4 T. pure maple syrup
- 1/2 c. sugar
- 1/2 c. safflower (or other vegetable oil)
- 1 1/2 c. milk
- 1 c. fresh or frozen blueberries (toss briefly in flour before incorporating to even out distribution)
- 1/2 c. wheat bran or wheat germ
- Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
- Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.