Breakfast
Blueberry Muffins
These muffins are bursting with fresh blueberries and have a soft, tender crumb that’s perfect for breakfast or a snack. They’re easy to make and sure to become a favorite in your kitchen!
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35 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 400°F (200°C). Grease your muffin tin or line it with paper liners to keep the muffins from sticking. In a small bowl, combine the buttermilk and wheat bran, letting it sit for a few minutes. In another bowl, whisk together the egg, sugar, oil, mashed banana, and vanilla until everything is well mixed. In a large bowl, mix the flour, oat bran, baking soda, and baking powder. Pour the buttermilk mixture and the egg mixture into the dry ingredients, stirring gently until just combined—don’t overmix. Fold in the blueberries and walnuts. Then, divide the batter evenly among the muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Why You’ll Love This Recipe
These muffins are moist, fluffy, and bursting with sweet blueberries in every bite. They make a perfect snack or breakfast treat that feels both comforting and fresh. Plus, they’re easy to make and great for sharing.
Serving Suggestions
Enjoy warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a cozy morning or afternoon snack. For a fun twist, serve with a side of yogurt or fresh fruit.
Storage Tips
Store muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm briefly in the microwave before serving.
