Blueberry bran muffins from Make It Ahead: A Barefoot Contessa Cookbook (page 256) by Ina Garten

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Notes about this recipe

  • julesamomof2 on June 17, 2024

    I mixed the batter the afternoon before, then took the batter out of the fridge about an hour before baking to take the chill off and that worked great. The muffins on the first day were moist, pleasantly sweet. On the second day (left well wrapped on the counter) they were still moist but very, very sweet. I would make these again.

  • anya_sf on March 02, 2019

    I did not make the batter ahead, but froze the muffins and reheated them in the microwave, which worked well. The muffins were moist and tasty. They were the best blueberry bran muffins I've tried, although in general I prefer raisins in my bran muffins. I often substitute white whole wheat flour for all-purpose, but didn't do it here, and probably wouldn't for fear the muffins would turn out dry.

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