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    I Made Ina Garten’s Easy Muffin Recipe, It Was a Hit

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    • As a dietitian and mom of three kids under 5, I’m always looking for new breakfast recipes to try.
    • Ina Garten’s blueberry-bran muffins were simple to make and my kids loved them.
    • The muffins also froze well and can easily be reheated in the microwave.

    As a dietitian and mom of three kids under 5, I often find myself stuck in a breakfast rut, serving the same foods I know my kids will eat. Every so often, I make an effort to try a new breakfast recipe to add some variety to our morning routine.

    I enjoy making Ina Garten’s recipes since they feature straightforward directions and simple ingredients. When I found her recipe for blueberry-bran muffins, I knew I had to give them a shot.

    My kids are big fans of both blueberries and muffins, and I was hopeful that this recipe would offer a refreshing change from our usual breakfast routine.

    Here’s how I made Ina Garten’s blueberry-bran muffins.

    I arranged all the ingredients on the counter before getting started.


    Containers of Greek yogurt, baking soda, baking powder, salt, flour, sugar, vegetable oil, vanilla extract, honey, and cinnamon, a carton of eggs, and bowls of wheat bran and blueberries.

    I swapped out fresh blueberries for frozen ones.

    Dahlia Rimmon

    Before getting started, I arranged all the ingredients on the counter and preheated the oven to 350 degrees Fahrenheit.

    I appreciated that I only needed two mixing bowls: one for wet ingredients and one for dry ingredients.

    The only tweak I made to the original recipe was swapping fresh blueberries for frozen, which my kids prefer.

    I began by mixing all the dry ingredients together.


    Dry ingredients in a stainless-steel bowl, and a carton of eggs in the background.

    I combined the flour, salt, baking powder, baking soda, and cinnamon in a bowl.

    Dahlia Rimmon

    In a large mixing bowl, I combined a cup of all-purpose flour, a teaspoon of salt, half a teaspoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of cinnamon.

    Then, I combined all the wet ingredients in a separate bowl.


    A mixture of ingredients, including eggs, in a clear bowl. There is also a spoon in the bowl.

    I combined the Greek yogurt, sugar, vegetable oil, honey, and vanilla extract in a separate bowl.

    Dahlia Rimmon

    In a separate mixing bowl, I added 7 ounces of Greek yogurt, half a cup of sugar, half a cup of vegetable oil, half a cup of honey, and a teaspoon of vanilla extract.

    I whisked two jumbo-sized eggs and incorporated them into the bowl of wet ingredients, thoroughly mixing everything together.

    Next, I combined the wet and dry ingredients.


    A person pours the wet ingredients from the clear bowl into the dry ingredients in the stainless-steel bowl. There are also measuring cups and a spoon on the counter.

    I poured the wet ingredients into the bowl with the dry ingredients.

    Dahlia Rimmon

    I poured the wet ingredients into the bowl with the dry ingredients and mixed the batter until everything was combined.

    When I added the blueberries, the batter got a nice purple hue.


    Muffin batter, which now includes blueberries and is a darker color, in a stainless-steel bowl with a spoon.

    The blueberries gave the batter a purple hue.

    Dahlia Rimmon

    Once everything was well mixed, I gently stirred in 2 ½ cups of wheat bran and 1½ cups of frozen blueberries. Once all the ingredients were combined, the batter had a nice purple hue from the blueberries.

    Before adding the batter, I greased the muffin pan.


    A muffin pan filled with blueberry-bran muffin batter.

    I coated the pan with olive oil before adding the batter.

    Dahlia Rimmon

    Once the batter was ready, I greased the muffin pan using olive-oil spray to prevent sticking.

    Personally, I decided to skip the paper liners Garten suggested since I didn’t find them necessary.

    Finally, I scooped the batter into the muffin pan, filling each cup to be about three-quarters full.

    I let the muffins bake for 25 minutes.


    Cooked blueberry-bran muffins in a pan.

    Once the tops were lightly browned, I knew they were almost ready.

    Dahlia Rimmon

    I used a toothpick to check if the muffins were ready. When it came out clean, I knew it was time to take them out of the oven.

    I let them cool on the kitchen counter until they reached room temperature before storing them.

    My kids devoured the muffins.


    A blueberry-bran muffin sliced in half on a white plate.

    I definitely plan on making Ina Garten’s recipe for blueberry-bran muffins again.

    Dahlia Rimmon

    My kids absolutely loved having Ina Garten’s muffins for breakfast and even requested seconds.

    The muffins had a nutty flavor with hints of honey, and their texture was wonderfully moist and chewy. They also freeze exceptionally well and can be easily reheated in the microwave.

    I’ll definitely be making these blueberry-bran muffins again and will be adding them to our breakfast rotation.

    This story was originally published on March 5, 2024, and most recently updated on October 28, 2024.

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