Ingredients

175 g unsalted butter, at room temperature
3/4 cup (165 g) firmly packed brown sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup (150 g) wholemeal flour
1 cup (150 g) plain flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup (75 g) wheat bran flakes
1 1/2 cups (375 ml) milk
2 teaspoons freshly squeezed lemon juice
3 x 125 g punnets fresh blueberries

Muesli Topping
125 g punnet fresh blueberries
1 cup (100 g) pecans, coarsely chopped
1/2 cup (50 g) rolled oats
1/2 cup (45 g) flaked almonds
2 tablespoons pumpkin seeds
2 tablespoons rice malt syrup or honey

Method

1

Lightly grease a twelve-hole 1/ 2 cup (125 ml) capacity muffin pan and line the bases with squares of baking paper.

2

Beat the butter, sugar and vanilla together using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating between each addition until combine. Sift in the wholemeal and plain flour, bicarbonate of soda, baking powder and cinnamon salt. Add the bran, milk and lemon juice and stir to roughly combine. Add the blueberries and stir until just combined. Do not over mix. Spoon the mixture into the prepared muffin holes, distributing the blueberries evenly.

3

To prepare the topping, combine the blueberries, pecans, oats, almonds and pumpkin seeds in a medium bowl. Drizzle with rice malt syrup and stir to coat. Spoon the topping over the muffin mixture, pressing to secure.

4

Bake for 30–35 minutes, until golden brown and muffins spring back when lightly pressed. Leave in the pan for 10 minutes, to cool slightly.

5

Serve warm or set on a rack to cool completely.

Ingredients

175 g unsalted butter, at room temperature

¼ cup firmly packed brown sugar

½ tsp vanilla extract

2 large eggs

1 cup wholemeal flour

1 cup plain flour

2 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

1 cup wheat bran flakes

1 ½ cups milk

2 tsp freshly squeezed lemon juice

3 125g punnets fresh blueberries

Muesli Topping

125g punnet fresh blueberries

1 cup pecans, coarsely chopped

½ cup rolled oats

½ cup flaked almonds

2 tbsp pumpkin seeds

2 tbsp rice malt syrup or honey

Directions

1

Lightly grease a twelve-hole 1/ 2 cup (125 ml) capacity muffin pan and line the bases with squares of baking paper.

2

Beat the butter, sugar and vanilla together using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating between each addition until combine. Sift in the wholemeal and plain flour, bicarbonate of soda, baking powder and cinnamon salt. Add the bran, milk and lemon juice and stir to roughly combine. Add the blueberries and stir until just combined. Do not over mix. Spoon the mixture into the prepared muffin holes, distributing the blueberries evenly.

3

To prepare the topping, combine the blueberries, pecans, oats, almonds and pumpkin seeds in a medium bowl. Drizzle with rice malt syrup and stir to coat. Spoon the topping over the muffin mixture, pressing to secure.

4

Bake for 30–35 minutes, until golden brown and muffins spring back when lightly pressed. Leave in the pan for 10 minutes, to cool slightly.

5

Serve warm or set on a rack to cool completely.

Notes

Blueberry Bran & Muesli Muffins

Ingredients Directions