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Bran and blueberry muffins

Just mix the dry things in one bowl, the wet in another then stir the two together with a fork. By the time you have made the coffee they are practically ready, great for a healthy Sunday breakfast.


Makes 18


Preparation time: 15 minutes

Cooking time: 20 minutes


250 g (9 oz) wholewheat flour

200 g (7 oz) natural oat or wheatbran

4 teaspoons baking powder

2 teaspoons bicarbonate of soda

Pinch salt

450 ml (3/4 pint) natural yogurt or buttermilk

180 ml (6 fl oz) vegetable oil

2 teaspoons vanilla extract

2 eggs

100 g (4 oz) light muscovado sugar

350 g (12 oz) blueberries


  1. Line 18 sections of two muffin tins with paper cases or grease lightly with a little oil. Mix the flour, bran, baking powder, bicarbonate of soda and a little salt together in a mixing bowl.
  2. Add the yogurt or buttermilk, oil and vanilla to a second, smaller bowl then add the eggs and sugar and fork together until smooth. Add to the bowl of dry ingredients and fork together until just mixed.
  3. Add the blueberries and mix briefly, being careful not to overmix. Divide the mixture between the sections of the muffin tin.
  4. Bake at 200oC (400oF) Gas mark 6 for about 20 minutes until tops are firm when pressed. Lift out of the tin, transfer to a wire rack and serve while warm, or leave to cool completely.