Categories: breakfast, not tried

Ingredients

• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1 cup unbleached all-purpose flour
• 1/2 cup whole milk
• 2/3 cup cup whole-wheat flour
• 1/3 cup unprocessed wheat bran or additional white whole-wheat flour
• one 10 oz. bag frozen blueberries (do not thaw)

Directions

1. Arrange an oven rack in the lower third of the oven and preheat the oven to 375 degrees. Lightly grease the top of a 12-muffin pan. Line the cups with paper cupcake liners and set aside.

2. Beat the butter and sugar with an electric mixer at high speed until fluffy, at least 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs one at a time, beating until fluffy after each addition. Add the baking powder, vanilla, and salt and mix at med. speed to blend. Add the all purpose flour and the milk and mix at med. speed until just incorporated. Add the whole-wheat flour and bran and mix just until blended. Add the frozen berries and stir.

3. Spoon the batter, piling high, into the muffin cups. Bake for 30 minutes, until golden on top and springy to the touch. Let cool for 15 minutes before serving.

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