Best Blackberry Bran Muffins Recipes

Blackberry-Oat Bran Muffins image

Provided by Martha Stewart

Time 45m

Yield Makes 12

Number Of Ingredients 12

1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup oat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
6 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
1 1/2 cups chopped blackberries

Steps:

Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, oat bran, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using a mixer, beat butter and 1/2 cup sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla until combined. With mixer on low, add flour mixture in 2 additions, alternating with buttermilk, and beat until combined. Fold in blackberries.
Divide batter among muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in center of a muffin comes out with moist crumbs attached, 20 to 25 minutes, rotating pan halfway through. Let cool in pan on a wire rack 5 minutes, then transfer muffins to rack and let cool completely.

Nutrition Facts : Calories 186 g, Fat 7 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

Blackberry Bran Muffins image

Provided by googooshricci

Categories Breads

Time 40m

Yield 18 serving(s)

Number Of Ingredients 12

3 cups wheat bran
4 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 egg whites
2/3 cup molasses
1/2 cup melted butter
2 cups blackberries

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.

Nutrition Facts : Calories 221.8, Fat 6.4, SaturatedFat 3.5, Cholesterol 25.3, Sodium 403.9, Carbohydrate 40.8, Fiber 8.3, Sugar 11.8, Protein 6.2