One of my main sorrows in leaving the city is the lack of a good sit-down bakery to enjoy delicious baked goods for breakfast (I’m not talking about cupcakes). Ever since our first daughter was born, we made a ritual of going out to breakfast on the week-ends. I would bring my daughter to one of the various coffee/ bakery shops around us and we would enjoy some quality mommy-daughter time. It was always such a pleasant way to begin the week-end. In moving to the suburbs, I had a hard time finding the perfect breakfast spot that had the ambiance and the the quality of baked goods. One of our favorite places to frequent in Brooklyn was a wonderful little bakery called Blue Sky Bakery. They make the most delicious muffins. All of them are fresh-made daily and incorporate seasonal ingredients, such as fresh pumpkin or apple in the fall, peaches in the summer, and so on. On any given day, they have at least 10 varieties to choose from. My daughter loved to eat all of the fruit out of my muffins and we thoroughly enjoyed the varieties offered each day.
I wondered if I could find the recipe for these muffins, as the shop only had two base recipes, one bran and one non-bran, with different fruit mixtures for variety. I was in luck and thank you Google for helping me find it! These are seriously the best bran muffins I have had and I was so excited to find the recipe out there. I found out that it was published in a cookbook “Table of Contents“. You can use any combination of fruit in these muffins and they are always amazing. I made these as my two year old sat on the kitchen counter watching me create these wonders and when they were done, she dug in, eating all the fruit out of the center, just like her sister used to do. It’s like they’re related! You should try these muffins out. Not too sweet, very easy and fast, extremely delicious!
Blue Sky Bakery Bran Muffin (makes 2 dozen)
- 2 and 2/3 c buttermilk
- 2 large eggs
- 2/3 c vegetable oil
- 3 c. wheat bran
- 2 c. unbleached all-purpose flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1/2 c. dark brown sugar, lightly packed
- 1/2 tsp salt
- 4 tsp granulated sugar, divided
- 1 1/2 – 2 cup fruit (I used raspberries and peaches)
Preheat oven to 425 and coat muffin tin with butter or cooking spray.
Mix buttermilk, eggs and oil in a medium bowl.
In seperate bowl combine wheat bran, flour, baking powder, baking soda, brown sugar and salt.
Pour wet mixture into dry one and mix until just combined.
Place about 2 tbsp of batter in each muffin tin (the batter will expand to fill about 1/2 the cup). Place a generous layer of fruit (about 2 heaping teaspoons) into each cup. Measure 2 tsp of the sugar in a small bowl, taking pinches with your fingers, sprinkle the sugar over the fruit. Divide remaining batter evenly among the muffin cups. Place remaining 2 tspn of sugar into bowl and pinch and sprinkle the sugar over the top!
Bake for 5 minutes. Rotate muffin tins front to bake to ensure even cooking and bake for another 11-13 minutes, until toothpick comes out clean or with just a few moist crumbs sticking to it. Do NOT overbake.
Cook on wire rack for 10 minutes, then remove muffins from tin.