Ingredients:

  • 1 cup (240 ml) Buttermilk (full-fat preferred)
  • 1 ½ cups (120 g) Wheat Bran Flakes (standard unprocessed bran)
  • 1 cup (125 g) All-Purpose Flour (or plain flour)
  • ¾ cup (150 g) Packed Light Brown Sugar
  • 2 teaspoons (10 g) Baking Soda (Bicarbonate of soda)
  • 1 teaspoon (4 g) Ground Cinnamon (optional)
  • ½ teaspoon (3 g) Salt (fine sea salt)
  • 1 large Egg (approx. 50 g), lightly beaten
  • ¼ cup (60 ml) Vegetable Oil (or melted unsalted butter, cooled)
  • 2 tablespoons (40 g) Molasses (Black Treacle)
  • 1 ½ cups (210 g) Fresh or Frozen Blueberries
  • 1 teaspoon All-Purpose Flour (for dusting the blueberries)

Instructions:

  1. Hydrate the Bran: In a large mixing bowl, combine the buttermilk and the wheat bran flakes. Stir briefly until everything is moistened. Set aside to soak for a minimum of 30 minutes. (This is critical for a tender muffin.)
  2. Preheat and Prep: Preheat oven to 425°F (220°C). Line the muffin tin with paper liners or grease thoroughly.
  3. Combine Dry Ingredients: In a separate, medium bowl, whisk together the all-purpose flour, brown sugar, baking soda, cinnamon, and salt. Ensure there are no lumps of brown sugar.
  4. Prepare Blueberries: Gently toss the blueberries with 1 teaspoon of flour. (This helps prevent them from sinking to the bottom during baking.)
  5. Add Wet Components: To the soaked bran mixture, add the beaten egg, oil/melted butter, and molasses. Whisk gently just until combined.
  6. Combine Wet and Dry: Pour the dry ingredients into the wet mixture (the bran bowl). Using a rubber spatula, stir the mixture only until just combined and a few streaks of flour remain. Do not overmix.
  7. Fold in Blueberries: Gently fold in the floured blueberries. Again, keep the mixing minimal.
  8. Portion the Batter: Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Fill them quite full—almost to the top—for a nice, high dome.
  9. Initial High Heat Bake: Place the tray in the preheated 425°F (220°C) oven. Bake for 5 minutes.
  10. Reduce Heat: Without opening the oven door, reduce the temperature to 375°F (190°C).
  11. Finish Baking: Continue baking for another 15-17 minutes, or until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean (or with a few moist crumbs).
  12. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.