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Bursting with anti-oxidant-packed blueberries, this light and moist bake is a healthier alternative to a traditional blueberry muffin and perfect for a lunchbox or snack. See method
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Preheat the oven to Gas 5, 190°C, fan 170°C.
Mix together the wheat bran and milk, and then allow to stand for 10 minutes.
In a large bowl, mix together the egg, all but 1tbsp of the brown sugar and the vanilla extract. Beat in the bran mixture.
Sift together the plain and wholemeal flours, baking soda and baking powder. Stir into the bran mixture until just blended, then gently fold in the blueberries.
Divide the mixture between 6 non-stick, flour-dusted muffin tins and sprinkle with the remaining sugar.
Bake in the preheated oven for 15-20 minutes, or until the tops feel springy to the touch.
Cool before serving.
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