These Blueberry-Bran Muffins are such a crowd pleaser and takes minutes to put together for brunch or that in between, healthy snack. You may replace the blueberries with any other berries or a combination of berries. The recipes makes about 16 standard sized muffins.
300g cake flour
100g bran flakes
300g brown sugar
15ml bicarbonate of soda
50ml of milk
100ml vegetable oil
5ml vanilla extract
500ml fresh or frozen blueberries
Preheat your oven to 180℃.
Line two standard muffin tins with paper cups.
Add the flour, bran flakes, sugar and salt to a mixing bowl and mix through.
Add the 50ml of milk and bicarbonate of soda to a small bowl and stir to dissolve the bicarb. Set aside.
Add the eggs to a clean mixing bowl and give them a good whisk. Now add the milk, oil and vanilla and whisk everything together.
Add the bicarb mixture to the egg mixture and then add the liquid mixture to the dry ingredients.
Stir the mixture until JUST mixed through.
Add the blueberries and give the mixture a final mixing.
Spoon the batter into the lined tins to about three quarters full.
Bake for 15 – 20 minutes.
Remove the muffins from the oven and allow them to cool on a cooling rack.