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Blueberry Bran Muffins

August 1, 2010

These muffins are so moist and just slightly sweet. The millet adds a nice texture, but the real stars here are the Michigan blueberries.

Blueberry Bran Muffins


1 cup oat bran
1 cup wheat bran
1/4 cup millet, toasted (optional)
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 cups fresh blueberries
2 cups plain yogurt
1/4 cup vegetable oil
2 teaspoons vanilla extract
4 eggs

12 cup jumbo muffin pan


  1. Preheat oven to 350F.
  2. Whisk together dry ingredients. Add blueberries and toss to combine.
  3. In a separate bowl, whisk together remaining ingredients.
  4. Gently fold wet mixture into the bowl containing the dry ingredients, taking care to not over mix.
  5. Spoon the batter into prepared jumbo muffin pans, evenly distributing it among the twelve cups. A spring-action disher works well with minimal spillage.
  6. Bake for 20-25 minutes, until golden brown.

These are delicious fresh from the oven, but the paper muffin wrappers are easier to peel off after the muffins have cooled.

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