Blueberry-Peach Bran Muffins

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Every year, without fail, I get an uncontrollable craving for bran muffins as soon as the faintest hint of fall sneaks into the late-August air. Growing up, my mom always made them for me as a back to school treat. They were my favorite breakfast — especially when they were still warm rom the oven. Even now, years later, homemade bran muffins signify the start of fall just as much as pumpkin spice lattes (Yes – I’m one of those people who wait for them all year. I told you I love coffee!)

Mom always made the classic Raisin Bran muffins that use a box of cereal, but have you seen the cost of cereal these days? It’s completely outrageous. Clearly time to find a new, more economical recipe. It took a while. So many versions were too dry, too dense, or too gritty. I felt like I was being beaten over the head with health food. Just as I was about to give up and buy a box of Raisin Bran, I decided to give it one last try. Success! After two years of fiddling around with recipes, I’ve finally developed what I think is the perfect bran muffin: light, springy, and moist with just the right amount of nutty bran flavor. Spread with a little butter and served with a glass of cold milk, this is the perfect back-to-school (or off-to-work) breakfast.

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Blueberry-Peach Bran Muffins

Adding fresh fruit to these muffins keeps them light and fresh, I used a combination of peaches and blueberries because they’re in season and I happened to have them on hand, but you can use whatever soft fruits you like. In the winter, frozen berries work just as well as fresh. If you prefer a classic muffin with raisins, soak them in some warm liquid (water or juice) to plump them up before you mix them into the batter. These muffins freeze well — just take them out the night before or defrost them in the microwave.

  • 2 cups oat bran (I keep a canister of Old Wessex just for muffins — one package makes about 4 batches)
  • 1 1/2 cups skim milk
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 pinch salt
  • 1 peach, chopped
  • 1/2 pint blueberries

Combine the oat bran and milk in a large bowl. Let sit for 5 minutes to allow the bran to soften.

Preheat oven to 375. Stir the butter, brown sugar, oil, and eggs into the bran and milk mixture.

Combine the flour, baking powder, and baking soda in a second bowl. Mix well. Add this mixture to the first bowl, and mix to combine — you should have a thick batter. Stir in the fruit.

Grease a muffin tin or line it with paper liners. Scoop 1/4-cup of batter into each cup (they will be almost full). If desired, top each muffin with a very thin slice taken from a second peach. Bake for 25 minutes,

Yields 24 muffins.
Approx. 118 calories, 5.5 grams fat, 3.8 gram fiber, 3 grams protein

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I’m submitting this post to Two for Tuesdays

Comments

  1. Ohhhh, these looks so yummy. I could go for a warm one right about now too. These may be the first bran muffins I try.

  2. One of these muffins with a pumpkin spice latte would be the best breakfast ever! They look delicious :) Bran muffins are one of my favorite varieties too…and bonus, they’re healthy!

  3. I have to say, I don’t think I’ve ever had a really GOOD bran muffin. I certainly have never had one that would inspire me to recipe hunt/edit for years on end. These look fabulous though. Seems like your hard work paid off!

    • I do love the flavor (especially of these), but I love that they mean fall is here just as much. I loved school as a kid, so to me fall = bran muffins = back to school = happy.

  4. This recipe is very similar to one I make, only I add 1 c. of pumpkin and instead of blueberries, I throw in a handful of chocolate chips. Your blueberries are healthier though! Thanks for a nice post.

  5. Well Lauren, I am glad that did all the legwork so that I don’t have to hunt down a good bran muffin recipe…these look fabulous…and I can just imagine how delicious they are. I’m one of those people that’ll wait a whole year, too…I love the pumpkin beers that come out only in fall!! Ahhhh fall…how do I love thee…. ;) LOL…thanks so much for sharing this with T4T this week!

  6. RavieNomNoms says:

    Delicious! I love Bran muffins just by themselves, what a great take on them! Awesome recipe

  7. These sound delicious and *bonus* like something my kids might eat!

  8. I love bran muffins too. We are not quite to baking weather yet, but I will keep your recipe in mind for when the weather cools down.

  9. I love this! I am getting in to baking a little bit more and I happen to have everything on this list of ingredients! i smell a project!

  10. I think that’s so sweet about your mom and the bran muffins and all. I’m a lover of bran muffins as well, they are so great and I don’t think they are just for breakfast either :)

  11. I love the texture of a good bran muffin. Sounds like a great version :)

  12. Kristin @ delishliving says:

    Hey there! I’m new to your blog and I think it’s lovely! I’m on a muffin kick right now myself…might have to add these to my stock! They look so great!

  13. I am glad you perservered! This look yummy and not too healthy tasting – a prerequisite for my kids! LOL thanks for linking to two for tues!

  14. Butterpoweredbike says:

    Thanks for sharing your recipe with Two for Tuesday. Those muffin cups are so adorable.

  15. those muffins look amazing!

  16. Those look like an especially pimped out version of the Zen Bakery bran muffins. YUM!

  17. These look wonderful. I love muffins packed with wholeseome things like this…as opposed to the store kind that you can rarely feel good about eating!

  18. The cost of cereal is indeed out of control these days. I would much rather though have one of these muffins. They look outstanding Lauren.

  19. Oh I love your take on these and have always wondered about an alternative to using the cereal. Awesome!

  20. These make me thing of all the bowls of peaches and cream oatmeal I ate as a kid. Can’t wait to try it!

  21. These look fabulous! I’ve been thinking about peaches a lot lately, and could definitely go for one of these muffins for breakfast today. Thanks for sharing this recipe! I can’t wait to make some soon.

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