These fruit-rich, nutty muffins were a highlight on a summer-beach-weekend menu.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 12 muffins
Ingredients
1 stick (1/2 cup) unsalted butter, melted and cooled
1/2 cup milk
2 large eggs, beaten lightly
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 cup miller's bran*
3/4 cup hulled raw sunflower seeds,* toasted lightly
1 1/2 cups blueberries, picked over
*available at natural foods stores, specialty foods shops, and some supermarkets
Preparation
In a bowl stir together the butter, the milk, and the eggs. In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds. Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.) Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in a preheated 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
