Best 2 Blue Sky Bran Muffins Recipes

Indulge in the tantalizing flavors and wholesome goodness of blue sky bran muffins, a delightful treat that combines the nourishment of bran with a symphony of sweet and nutty nuances. Whether you're seeking a quick and easy breakfast option, a satisfying snack to curb your cravings, or a nutritious addition to your packed lunch, these muffins are sure to delight your taste buds and provide a boost of energy to kick-start your day or replenish you during a busy afternoon.

Let's cook with our recipes!

BLUE SKY BRAN MUFFINS RECIPE - (4.4/5)

Blue Sky Bran Muffins Recipe - (4.4/5) image

Provided by á-49368

Number Of Ingredients 12

Ingredients

1 1/3 cups (315 ml) buttermilk (you can also use sour cream or yogurt thinned with a little milk)
1 large egg
1/3 cup (80 ml) oil (such as vegetable, safflower, sunflower or olive oil)
1/4 cup (50 grams) lightly packed dark brown sugar
1 teaspoon (5 ml) vanilla extract, a little citrus zest (optional flavorings to add)
1 1/2 cups (90 grams) wheat bran*
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder (preferably aluminum-free)
1 1/2 teaspoons (8 grams) baking soda
1/4 teaspoon table salt
2 teaspoons (10 grams) granulated sugar, divided
3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, they say; frozen berries are fine)

Steps:

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray. Whisk buttermilk, egg, oil, brown sugar and any vanilla or citrus zest you'd like to use in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough. Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar. Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin. Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer. * I didn't try it, but I suspect that oats pulsed in a food processor until a cornmeal-like consistency or even that 7-grain cereal mix we used for this whole-grain cinnamon swirl bread would work here. Let us know if you audition it. I used Bob's Red Mill brand wheat bran.

THE VERY BEST BLUEBERRY BRAN MUFFINS

The Very Best Blueberry Bran Muffins image

This recipe came to me in a newsletter from dairygoodness.ca and boy am I ever glad I tried them. These have to be the very very best muffins I have ever made.

Provided by karen in tbay

Categories Quick Breads

Time 45m

Yield 12-16 large muffins, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-bran cereal (or 100% bran)
1 1/2 cups soured milk (or buttermilk)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1/3 cup molasses
1/4 cup melted butter
2 cups blueberries (frozen or fresh)

Steps:

Preheat oven to 375°F Lightly spray muffin pans.
In large bowl, combine cereal with milk, let stand 10 minutes.
In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt.
Whisk brown sugar, egg, molasses and melted butter into cereal mixture.
Pour over dry ingredients and sprinkle with blueberries.
Stir just until moistened.
Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch.
Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir.
If using frozen blueberries, do not thaw before adding to the muffins.

Tips:

Use fresh ripe berries for the best flavor. Frozen berries can also be used, but thaw them before adding them to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Be careful not to overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow.
Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Bran Muffins are a delicious and healthy way to start your day. They're also easy to make, so you can have them on the table in no time. With their sweet and tangy flavor, these muffins are sure to be a hit with everyone at your table. So next time you're looking for a quick and easy breakfast option, give these Bran Muffins a try. You won't be disappointed!