After a lifetime of reading, writing and studying recipes I have gathered lots of tips and tricks that are adapted into my own cooking and recipe collections. However, there are some recipes that are SO GOOD that I will just make them verbatim and not change anything at all — and this is one of them.
This recipe comes from my idol, Ina Garten (the Barefoot Contessa), and I make it exactly according to her original recipe. As with so many of her recipes, I do not find room for improvement here. These are delicious and enjoyed by everyone I have made them for, so I am sharing this wonderful secret with you.
INGREDIENTS
- Vegetable oil
- 1 cup unbleached all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 7 ounces Greek-style yogurt (about 1 cup)
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup honey
- 2 extra-large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 ½ cups wheat bran
- 1½ cups fresh blueberries (8 ounces)
METHOD
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners (I usually get 15 muffins out of this recipe).
Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.
In large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring with a wooden spoon, just until incorporated. Gently stir in the wheat bran until incorporated. Add the blueberries and stir until evenly distributed.
Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 22 to 30 minutes, until the tops are a golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
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