Cook time: 15 minutes
Total time: 30 minutes
Makes: 24 muffins
Ingredients:
- 1 cup oat bran
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a good pinch salt
- 1/2 cup sugar
- 1 cup blueberries (no need to thaw them if frozen)
- 1 cup plain yogurt (buttermilk can be substituted)
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
Directions:
- Preheat oven to 360°F and line 2 12-muffin trays with paper liners. (You can do it in batches if you only have one muffin tray.
- In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lumps remains. Add the blueberries and toss gently to combine.
- In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over mixing.
- Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters. Baking for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.
Recipe from Stephanie M.and chocolateandzucchini.com
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