Blueberry and bran muffins

    35 min

    Lisa Faulkner, actress and winner of Celebrity Masterchef, makes Chilean blueberry and bran muffins. "I've had this recipe for years, it was given to me by a friend of my mum, who lives in America. Just mix the dry things in one bowl, the wet in another then stir the two together with a fork. By the time you have made the coffee they are practically ready, great for a healthy Sunday breakfast."


    4 people made this

    Makes: 18 muffins

    • 250g (9 oz) wholemeal flour
    • 200g (7 oz) natural oat or wheatbran
    • 4 teaspoons baking powder
    • 2 teaspoons bicarbonate of soda
    • 1 pinch salt
    • 450ml (3/4 pint) natural yoghurt or buttermilk
    • 180ml (6 fl oz) vegetable oil
    • 2 teaspoons vanilla extract
    • 2 eggs
    • 100g (4 oz) light muscovado sugar
    • 350g (12 oz) blueberries

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil.
    2. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
    3. Add the yoghurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
    4. Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
    5. Bake for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.

    See it on my blog

    Check out the 'how to' video on Youtube!

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