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Buttery Blueberry Bran Muffins

By drbabs • July 29, 2014 • 6 Comments

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Author Notes: Every summer my family rents a beach house on the Florida panhandle. We spend the week hanging out together, sunning, swimming, walking on the beach…and eating. Especially eating. We cook at the house nearly every night, and I spend most mornings baking. My husband loves bran muffins, and I've been on a never ending quest to make him muffins that he likes as much as the ones from the grocery store. My "What I Do For Love" bran muffins definitely work, but they require a lot of time and ingredients--neither of which I wanted for beach house baking. You could say this recipe was a happy accident. I bought flour, brown sugar, cinnamon, nutmeg, baking powder and baking soda on our first grocery trip. My sister brought a box of All Bran cereal from home. And the blueberries were sweet and plentiful. I think these are maybe my best muffins ever. They are certainly the easiest. —drbabs

Makes 10-12

1/2 cup (1 stick) butter (plus more for pan)
1 cup whole milk
1 cup All Bran cereal
1 cup brown sugar
2 eggs
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup blueberries

Take eggs and milk out of the refrigerator and let them come to room temperature. (Ok, let me be clear about this. Just take them out. They will come to approximately room temperature by the time you mix everything together. Don't worry about the time or start putting eggs in warm water. This is an easy recipe that you can make on vacation without resorting to a baking mix. Make it easy on yourself.) Melt butter and set it aside to cool. Pour cereal into a large bowl and pour milk over it. Stir so that all the dry bits of cereal are submerged.
Heat oven to 350. Butter muffin wells heavily. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Add brown sugar to cereal-milk mixture and stir to blend. Add eggs one at a time, and mix well so that no streaks of egg white are visible. Pour butter into wet mixture and stir till blended in.
Gently fold flour mixture into wet mixture until just blended and no raw flour is visible. Stir in blueberries.
Scoop batter into prepared pan, filling each muffin well about 3/4 full. Bake for about 30-40 minutes, rotating the pan halfway through, until tester comes out clean, and edges of muffins are browned.
Remove muffins from pan as soon as they are cool enough to handle.