Name: Sarah Sanneh’s Blackberry Bran Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 28 muffins
Cuisine: American
Ingredients: 3.667 cups all-purpose flour; 1 tbsp baking soda; 1 tsp salt; 1 cup wheat bran; 1.5 cups unsalted butter; 0.75 cup light brown sugar; 0.667 cup molasses; 1 cup shredded zucchini; 3 cups fat free sour cream; 1.5 cups fresh blackberries

Sarah Sanneh’s Blackberry Bran Muffins cover

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Sarah Sanneh’s Blackberry Bran Muffins

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Ingredients

Warning0 allergens identified

Sarah Sanneh’s Blackberry Bran Muffins

3 ⅔ cups all-purpose flour

1 tbsp baking soda

1 tsp salt

1 cup wheat bran

1 ½ cups unsalted butter

¾ cup light brown sugar

⅔ cup molasses

1 cup shredded zucchini

3 cups fat free sour cream

1 ½ cups fresh blackberries

Instructions

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Instructions

Preheat oven to 350F degrees.

Whisk flour, baking soda, salt and bran together in a large mixing bowl.

Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream in a large bowl.

Mix wet ingredients into dry, and then gently fold in blackberries (try not to burst!).

Grease and fill a muffin tin nearly to the top with batter and bake for 30 minutes, or until a toothpick inserted comes out clean. Store covered at room temperature for up to 4 days.

To freeze: Cool muffins completely, then store in a gallon size freezer bag for up to 1 month. Leave out on the counter for 30 minutes to thaw.

Nutrition

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Tips & Tricks (5)

Zucchini Moisture Management 💧
Salt your shredded zucchini and let it sit for 10 minutes, then squeeze out excess moisture with paper towels to prevent overly wet muffins and ensure proper texture.
Blackberry Flour Coating 🫐
Toss fresh blackberries in a light dusting of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
Room Temperature Ingredients 🌡️
Bring sour cream and butter to room temperature before mixing to create a uniform batter that distributes ingredients evenly and produces muffins with consistent crumb structure.
Don't Overmix the Batter 🥄
Mix dry and wet ingredients until just combined to avoid developing gluten, which creates tough, dense muffins instead of tender, moist ones with delicate crumbs.
Freezing and Thawing Strategy ❄️
Cool muffins completely before freezing, wrap individually in plastic wrap, and thaw at room temperature for 30-45 minutes to maintain moisture and prevent sogginess.