Your Cart is Empty
This muffin is a great grab and go for a rushed morning or as a quick snack. The difference with this bran muffin is the lightness and texture of it. I find that some bran muffins are heavy and sometimes a bit dry - this is neither of those things. The addition of the sour cream, gives this a beautiful texture that will have you thinking differently of the common bran muffin. Feel free to add in raisons or dried cranberries instead of the blueberries - it's really a nice base to add in whatever you have on hand.
Let's get to the recipe. . .
Blueberry Bran Muffin
In a bowl, mix until smooth
1/2 c. veg oil
1/4 c. firmly packed b. sugar
Add in and mix together
1 large egg
1 c. sour cream
1/4 c. molasses
1/4 tsp. cinnamon
1 tsp. b. soda
1/4 tsp. salt
Add in, stirring gently and just until combined
1 c. flour (spooned into measure)
1 c. bran
Gently mix in
1/2 to 1 c. blueberries (fresh or frozen) - depending on their size
Spoon into greased muffin tins.
Bake at 400 for 15 minutes or until the tops bounce back when lightly touched.
Makes 12 muffins.
Enjoy!
