Blueberry-Bran Muffins

Ingredients

• ½ cup soft unsalted butter (1 stick), plus butter for pans if needed
• ¾ cup 100 percent bran cereal
• 1 cup whole-wheat flour
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup light brown sugar
• 2 eggs
• ⅔ cup buttermilk
• 1 ½ cups fresh blueberries

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    203 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 4 grams protein; 51 milligrams cholesterol; 217 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 muffins

Preparation

1. Preheat oven to 350 degrees. Butter 12 two-and-a-half-inch muffin cups or line them with fluted paper.
2. Combine the bran cereal, whole- wheat flour, all-purpose flour, baking powder, baking soda and cinnamon in a bowl and stir to blend the ingredients. Set aside.
3. Beat the butter until it is creamy and beat in the brown sugar. Stir in the eggs one at a time, then add one-third of the flour mixture. Stir in half the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk and the remaining flour mixture. Fold in the blueberries.
4. Spoon the batter into the muffin cups. They should be not quite filled.
5. Bake until the tops are firm to the touch and lightly browned, about 35 minutes.