Loaded with fiber, antioxidants and make-ahead convenience, theyre the answer to healthy snacks and busy-morning breakfast routines.
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Ina Gartenis best known for her unabashed love of butter and heavy cream.
So it might surprise you to learn that one of my go-to healthy make-ahead breakfasts is herBlueberry Bran Muffinrecipe.
Photo:Nathan Congleton/NBCUniversal via Getty Images
These blueberry-bran muffins check all the right boxes for me.
I make a batch every few weeks, so I always have a fiber-rich breakfast or snack on hand.
), these muffins come together with minimal effort in about 40 minutes (including baking time).
Fill each cavity with paper liners, if you’ve got them.
I prefer to just grease the muffin tin really well with butter or baking spray.
Pour the dry ingredients into the wet and stir again until everythingjustcomes togetheryou don’t want to overmix.
Finally, fold in the stars of the showthe wheat bran and blueberries.
The batter will be nice and thick with gorgeous pops of purple from the berries.
Fill each muffin cup about three-quarters full with batter.
An ice cream scoop makes easy work of this, and the portioning is A-plus!
Once the rest of the muffins are completely cool, transfer them to an airtight container.
They’ll keep at room temperature for a couple of days or in the fridge for a few more.
It’s an all-around texture and flavor combo that feels simultaneously indulgent and virtuous.
Practically speaking, theyre also fast and easy to prep, endlessly adaptable and store really well.
Plus, my kids love them.
Easy, versatile, freezer- and kid-friendlywhat more could a busy mom need or want?
