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Blackberry Bran Muffins

These Blackberry Bran Muffins are a deliciously moist and nutritious treat, perfect for breakfast or a snack!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 3 2/3 cups Flour all-purpose
  • 1 tablespoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Bran
  • 1 1/2 cups Butter melted and cooled to room temp
  • 3/4 cup Light brown sugar firmly packed
  • 2/3 cup Molasses
  • 1 cup Shredded zucchini
  • 3 cups Sour cream
  • 1 1/2 cups Blackberries fresh or frozen

Instructions

  • Preheat your oven to 350°F (175°C) and line the muffin tin with paper liners or grease it lightly with butter.
  • In a large mixing bowl, whisk together the flour, baking soda, salt, and bran until well combined.
  • In another bowl, combine the melted butter, light brown sugar, and molasses. Mix until smooth, then add the shredded zucchini and sour cream. Stir until everything is well incorporated.
  • Pour the wet mixture into the dry ingredients. Gently fold until just combined; be careful not to overmix, as this can lead to tough muffins.
  • Gently fold in the blackberries, ensuring they are evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Grater

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins wrapped tightly for up to 3 months for longer storage.
  • Experiment with different fruits or add nuts for variety!