Muffins are a working girl’s best friend, I can make the batter in less then 15 minutes and have them cooling and the kitchen cleaned up in under an hour. I can even make them before work. This of course means, as you are all well aware, that I make quite a lot of muffins.
One little trick I have learned with berries in muffins is that if you toss the berries in a little bit of flour before adding them to the batter it prevents them from sinking to the bottom. It works quite well. I also always use an oiled ice cream scoop to put the batter in the trays, speeds the process right up
These particular blueberry bran muffins are healthy, but still light and full of juicy berries. The recipe is adapted from How to Cook Everything: The Basics. I also own his How to Cook Everything Vegetarian book. The two formats are just so different. The basics actually does have some great, adaptable recipes and is very simple and not at all overwhelming, the downside of course is that there really isn’t anything inspiring in it. It is a good reference book but if you are in the market for a reference book, the Joy of Cooking is the one I use most often. His vegetarian book, on the other hand, is a mammoth work that is full of recipes I want to make, but sometimes I put it back on the shelf not having made anything because there is simply too much good stuff in it! I expect his main How to Cook Everything is quite similar.
Blueberry Bran Muffin Recipe(12 small muffins)
Adapted from How to Cook Everything the Basics
Preheat oven to 400F and grease a muffin tin. In a large bowl whisk together 1 cup flour, the bran, salt and baking powder. In a medium bowl beat together molasses, oil, eggs and milk. Pour wet mixture into dry and fold together trying not to over mix. Toss blueberries with remaining flour and fold into batter. Pour or scoop into muffins tins. Bake for 20 to 30 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes then transfer muffins to a cooling rack.