Introduction: Blueberry Bran Muffins With Streusel Topping

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.

There's a lot going on in that title eh? Well, there's a lot going on in these muffins, all good, and easy to make. 

I feel a bit old when I tell people my favorite cereal is Raisin Bran, but it is, hearty, healthy, and a little sweet. These muffins take bran cereal to a whole other level of flavor, mixed with juicy blueberries, coconut oil, and tangy buttermilk to keep things moist. Whole wheat flour and all purpose flour along with bran cereal to make a hearty muffin that will satisfy your belly, and a streusel topping to add more whole grains and a crunchy texture.  

This recipe is also open to change; blackberries or raspberries instead of blueberries, canola oil instead of coconut, forgo the streusel topping, try different flours, etc. Whatever you like, with the exception that I don't think Lucky Charms count as an acceptable stand-in for bran cereal. 

Makes 12 (with the streusel topping I got 18 muffins). 

Recipe adapted from Blueberry Bran Muffins recipe from by Megan Gordon
Streusel topping recipe from Cook's Illustrated Oatmeal muffins recipe

Step 1: Gather Ingredients

You'll need:

For the streusel topping:

1/2 cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/3 cup walnuts, chopped fine
1/3 cup light brown sugar
1 1/4 tsp. ground cinnamon
1/8 tsp. table salt
4 tbsp. unsalted butter, melted

For the muffins:

2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled, although still liquid (doesn't make muffins taste like coconut, but canola oil can be substituted)
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
3/4 cup natural cane sugar (I used light brown sugar) 
2 cups Bran Cereal (like All-Bran, I had Trader Joe's Raisin Bran so I just weighed out 2 cups and picked out the raisins, then ground to fine crumbs in a mini food chopper) 
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries (no need to defrost if frozen)
1 tablespoon butter, to grease the pan (I used baking spray)

Step 2: Prepare Streusel Topping

For the topping: combine oats, flour, walnuts, sugar, cinnamon, and salt in medium bowl. Drizzle melted butter over mixture and stir to thoroughly combine; set aside. 

Step 3: Prepare Muffin Batter

Preheat the oven to 350° F.

Butter, or spray with baking spray, 12 standard-size muffin cups liberally. (As I said I got 18 muffins, so if you have another muffin pan, coat with spray, otherwise, let the muffin tin cool completely and bake a 2nd batch with remaining batter.) 

Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries (before adding, I like to coat the blueberries in 1-2 Tbsp. flour--removed from pre-measured flour--because I think it helps the blueberries remain suspended in the batter, not dropping to the bottom of the muffins.) 

Divide batter equally among prepared muffin cups so they are 3/4 full. 

Step 4: Add Topping, Bake, Cool, and Enjoy

Evenly sprinkle the tops of the muffins with the streusel topping.

Bake for 35 minutes, or until the tops are firm and slightly brown, and toothpick inserted in center comes out clean. Let cool for 15 minutes before removing muffins from tins.

Serve warm, or cover and store at room temperature, for up to 3 days.


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