Healthy muffins are punishment. So the expression “száraz fájdalom” [dry pain] do not apply to mine. However do follow the recipe step by step, don’t take shortcuts and use ingredients as listed. Replace with low fat or no fat ingredients at your own peril. These are real muffins, not cupcakes, and yet they are fluffy and delicious and will remain soft and fluffy the following day. Use fresh or frozen berries or even dried ones. Just adjust the baking time. Frozen berries take the longest, fresh ones next and dried berries will take the least amount of baking time. Keep the frozen berries in the freezer until needed. If you don’t use bran, increase the flour by 1/2 cup.
LEMON BLUEBERRY BRAN MUFFINS
2 cups all-purpose flour
1/2 cup bran
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
2 Tbsp finely grated lemon zest
4 Tbsp butter, lightly melted
4 Tbsp vegetable oil
2 large eggs
1/2 cup 3.25% buttermilk
1/2 cup 14% sour cream
3 Tbsp fresh lemon juice
2 cups fresh or frozen blueberries
- Preheat oven to 425F.
- Line a 12-cup muffin pan with parchment liners.
- Regular paper liners should be sprayed inside with unflavored cooking spay. Without it the cupcakes can bake to the paper and some of it will come out in chunks.
- Do not thaw frozen blueberries.
- In large bowl whisk together the flour, baking powder, baking soda and salt and set it aside.
- In a separate bowl add sugar, melted butter and vegetable oil and whip the mixture until pale and fluffy.
- Add the eggs one at a time and whip to incorporate.
- In a measuring cup whisk together the buttermilk, sour cream and the lemon juice with a fork.
- Add the blueberries to the flour mixture and gently move the bowl side to side to coat them.
- Remove the blueberries with a large slotted spoon and set them aside.
- Next add the liquid mixture to the butter mixture and with a balloon whisk beat to combine.
- Add the liquid mixture to the flour mixture and combine it gently with a wooden spoon just until no dry mixture is visible.
- Add back the blueberries and give the batter a gentle stir so the blueberries are evenly distributed.
- Divide the batter in the parchment lined muffin cups heaping them to use up all the batter.
- Bake in the preheated oven for 9 minutes and then reduce temperature to 400F.
- Continue to bake for 10 - 15 minutes longer until a sharp knife inserted into center comes out free of batter. Keep in mind baking time varies oven to oven, and the actual amount of blueberries matters too. Frozen blueberries take longer than fresh ones and if you end up using dried blueberries those require even less baking time.
- Take the muffin pan out of the oven and place it on a wire rack.
- Using a blunt knife gently tilt the muffins to cool.
- Of course you will remove some to eat…
- When cooled down to room temperature, store the remaining muffins in an airtight container.
