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Generated four-panel process illustration for blueberry bran muffins without protein powder

Blueberry Bran Muffins Without Protein Powder

Blueberries, oat bran and ground flax give these whole-wheat muffins a more substantial crumb than a plain cake-style muffin. Yogurt and a short soak help the bran absorb liquid before baking. You need a bowl and whisk, not protein powder, fiber supplements or an electric mixer.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups whole-wheat flour 180 g; spooned into the cup and leveled
  • 3/4 cup oat bran about 70 g; check your package
  • 1/4 cup ground flaxseed 28 g
  • 1/2 cup light brown sugar 100 g, lightly packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 3/4 cup milk 180 ml
  • 3/4 cup plain yogurt 180 g; regular yogurt, not strained Greek yogurt
  • 2 large eggs
  • 1/3 cup neutral oil 80 ml
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries about 225 g; fresh or frozen

Equipment

  • 1 Standard 12-cup muffin pan
  • 1 Two mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Cooling rack

Method
 

  1. Heat the oven to 375°F (190°C). Line or grease twelve standard muffin cups. In a bowl, whisk milk, yogurt, eggs, oil and vanilla. Stir in oat bran and flax, then leave for 10 minutes while preparing the dry ingredients.
  2. In a second bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt. Add the soaked mixture and fold until only a few flour streaks remain. Fold in blueberries gently, stopping as soon as dry pockets disappear. Do not beat the batter smooth.
  3. Divide the batter evenly between the twelve cups, keeping it below the rims. Bake for roughly 22–27 minutes. Check a middle muffin: the top should spring back lightly and a skewer inserted away from a berry should show crumbs rather than uncooked batter. Continue briefly if necessary.
  4. Leave muffins in the pan for 5 minutes, then move them to a rack for at least another 5 minutes. Allow them to cool completely before sealing a container. A warm muffin enclosed too soon releases steam that wets its surface.

Notes

Recipe development note: This formulation has not been kitchen-tested. Cooking and preparation times are estimates; follow the stated texture checks and product instructions.
If the muffins are dry, first check how the flour was measured and whether they baked beyond the texture check. Adding more berries will not repair an overly dry flour-to-liquid ratio. If the tops sink, check that the center was cooked before removal.
A lumpy batter is expected. Repeated stirring develops the flour and can leave the muffins tough. If the mixture seems unusually rigid before the berries go in, add milk one tablespoon at a time, only until it can be scooped.
Cool fully and keep in a covered container for up to 2 days at a cool room temperature. Refrigerate for up to 4 days in hot or humid conditions. Freeze individually wrapped muffins for up to 2 months. Thaw covered in the refrigerator and warm briefly before eating.