These Pineapple Blueberry Bran Muffins are wonderful with your coffee in the mornings or with milk as a treat any time. They keep for several days and freeze well. Grab one on your way out the door to work for a quick on-the-go breakfast. They can be reheated in the oven or microwave. I love pineapple and blueberries and these will become a favorite.
1 1/2 cups Raisin Bran cereal or if you don’t like raisins you can use the regular bran flakes
3/4 cup milk
1/2 cup brown sugar
1 stick butter or margarine or 8 tablespoons or 1/2 cup, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, undrained
1 cup fresh blueberries
Put Raisin Bran in a dish and cover with the milk to soak into the cereal.(the bran will soak up the milk in about 10 minutes) In a mixing bowl cream together with mixer the brown sugar, butter, eggs and vanilla. Add raisin bran and milk and mix. Whisk together the flour, baking powder, salt and ground cinnamon. Add to the creamed mixture and continue mixing. Add crushed pineapple and mix. Fold in blueberries with a spoon. Spray a 12 cup muffin tin with cooking spray. Fill cups just below full level. Bake 35 to 40 minutes in preheated 350 degree oven checking for doneness as ovens vary. Makes 18 muffins. Enjoy!
You might also like my recipe for Peaches and Cream Muffins!
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