Blueberry bran muffins from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 34) by Joanne Chang

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Notes about this recipe

  • kleins99 on April 01, 2020

    Made with nonfat vanilla yogurt in lieu of creme fraiche. Used bran buds cereal blitzed in blender to create "wheat bran" during quarantine. And used grapeseed oil in place of butter because trying to lower cholesterol and saturated fat content of recipe. Came out perfectly.

  • anya_sf on August 08, 2018

    Substituting lowfat milk for whole and plain lowfat yogurt for creme fraiche worked fine. I made smaller muffins, which baked in 25 minutes. The muffins were still moist and fresh tasting the next morning after baking. I liked these better than most blueberry bran muffins since there was no molasses to overpower the fresh blueberry flavor. Would make again.

  • stef on April 16, 2018

    These are good. Instead of butter I used vegetable oil. Will be repeated often

  • Zosia on April 16, 2015

    There's a very good reason for the long cooling time for these - too warm from the oven, they're quite wet inside and salt and sour are the predominant flavours. At room temperature, they're moist, pleasantly sweet and bursting with blueberry flavour. Most tasters didn't realize they were bran muffins. I'll definitely make these again.

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