Recipe(tried): Yikes, I still have more blueberries! Buttermilk Bran Muffins

I sorted through my freezers last week. You can believe me when I say it was time! So, one of the many things I found in the big freezer's murky depths was, not one, but two, bags of blueberries I picked last year.

Well, it will be soon time to start picking them again, so it behooves me to use the current supply up, asap.

Last week, both Debbie D. and M. O'Reilly posted blueberry muffin recipes. I tried them both, and they are both excellent!

So, just in case anyone else out there has blueberries lurking in their freezer, I will post another blueberry muffin recipe. These are terrific for breakfast, and very healthy. Enjoy!

Buttermilk Bran Muffins

3 cups bran
2 cups flour (I use unbleached white)
1/2 cup sugar
1 tbs baking powder
1 tsp baking soda
2 eggs
2 cups buttermilk
1/3 cup vegetable oil (I use canola)
1/4 cup molasses
1 cup blueberries (fresh or frozen, no need to defrost, toss 'em with a bit of flour, they'll
keep their shape better while cooking).

Thoroughly mix the bran, four, sugar, baking powder and baking soda in a large bowl.

Separately, mix together everything else, except the blueberries.

Combine the wet ingredients into the dry, using just a few strokes. Fold in the blueberries, and divide the batter into a couple of dozen muffin cups (I line mine with paper cups.)

Bake at 375 for 20-25 minutes.

These are nummy for breakfast, with a yogurt!

Enjoy!

Carolyn!