This recipe is not only a team favorite, but it is homemade deliciousness at its best! Contributed by Mary Mateer, mother of Seal the Seasons co-founder Patrick Mateer, we can personally attest that her blueberry bran muffins make for a delicious addition to any busy person's day... and can likely win over more than a few kids too! So, if you're looking for a healthy breakfast option that you know both you and your kids will love, consider the delicious taste of these blueberry bran muffins. Not only are they rich in fiber, but blueberries are really good for you too!
1/3 cup Seal The Seasons Blueberries, thawed, per 6 muffins
1/3 cup lightly chopped walnuts, optional
Directions
Mix baking soda with hot water – let cool
Cream butter with an electric mixer, beat in eggs. Then add all other ingredients except for blueberries and walnuts. Mix well with electric mixer.
Store in the refrigerator for a minimum of 12 hours before baking muffins. Do NOT stir batter. (Batter will store in the fridge for the length of your buttermilk sell by date.)
Spoon batter into muffins tins by putting about one tablespoon into each cup. Next add a few blueberries, add another tablespoon or so of batter, add more blueberries. Add more batter until it’s just over the muffin’s cup. You can also add walnuts when you add blueberries, if you so desire.
Bake at 400 degrees for 20 – 24 mins. Test with a toothpick.
