Ina Garten Blueberry Bran Muffins

Ina Garten Blueberry Bran Muffins are a make ahead breakfast from her Barefoot Contessa store, where the team baked thousands every morning. Greek yogurt and honey take the place of butter, so they stay soft for days. Mix the batter at night and bake in the morning.

Fold the wet and dry ingredients until just combined, because overmixing is what makes bran muffins tough and dense. A few streaks of flour in the batter are actually a good sign that you stopped at the right time.

Source: Make It Ahead (2014)

Ina Garten Blueberry Bran Muffins

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

280

kcal

Tender, honey-sweetened bran muffins studded with fresh blueberries and made moist with Greek yogurt. The batter mixes in one bowl and bakes in about 30 minutes.

Ingredients

• 1/2 cup vegetable oil, plus extra for greasing the pan
  

• 1 cup all-purpose flour
  

• 1 teaspoon kosher salt
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon ground cinnamon
  

• 7 ounces Greek yogurt
  

• 1/2 cup sugar
  

• 1/2 cup honey
  

• 2 extra-large eggs, lightly beaten
  

• 1 teaspoon pure vanilla extract
  

• 2 1/2 cups wheat bran
  

• 1 1/2 cups fresh blueberries (8 ounces)

Directions

• Preheat: Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
• Mix the batter: Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
• Bake: Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, Zeroll original ice cream scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the batter ahead of time?

Yes, and this is one of the best parts of the recipe. Mix everything the night before and store the batter in the refrigerator. In the morning, scoop it straight into muffin pans and bake as directed. The overnight rest actually improves the texture.

How should I store blueberry bran muffins?

Keep them in an airtight container at room temperature for up to two days. After that, wrap each muffin individually and freeze for up to three months. Reheat a frozen muffin in the microwave for about 30 seconds.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt gives these muffins their thick, moist texture, so swapping it for regular yogurt will change the result. If regular yogurt is all you have, strain it through a fine mesh sieve for about an hour to thicken it up before adding it to the batter.

What is wheat bran and where can I find it?

Wheat bran is the outer layer of the wheat kernel, sometimes sold as miller's bran. Look for it in the cereal aisle or the bulk bins at most grocery stores. Do not confuse it with wheat germ, which is a different product entirely.

Why are my bran muffins dense and heavy?

Overmixing is the most common reason. Stir the wet and dry ingredients together until they are just combined, because the batter should still look a little lumpy. A few streaks of flour are better than a smooth, overworked batter.