Heirloom Meals: Savoring Yesterday's Traditions Today

Carol Narum’s Blueberry-Bran Breakfast Muffins

Carol Narum’s Blueberry-Bran Breakfast Muffins


4 cups buttermilk
2 eggs
1 cup oil
1 cup brown sugar
1 teaspoon vanilla
1 tablespoon baking soda
1 teaspoon salt
2 ½ cups bran flakes
2 ½ cups oats
5 cups flour (2 cups whole wheat and 3 cups white – or whatever you want to do)
2-2 ½  cups blueberries (it’s really as many as you want)


Mix buttermilk, eggs, oil, brown sugar and vanilla.  In a separate bowl mix flour, soda and salt.  Add dry ingredients to wet ingredients. Then, add bran flakes and oats and mix well.  Stir in the blueberries by hand (not with electric mixer).  Preheat oven to 350 deg. and bake for 15-20 minutes. 

Categories: Heirloom Recipes

Tags: national blueberry muffin day, heirloom recipe, blueberry, family recipe, diabetes-friendly