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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

  • blueberries
  • ground cinnamon
  • crème fraîche
  • wheat bran
  • all-purpose flour
  • butter

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Notes about this recipe

  • 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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