Great with Wyman's Red Raspberries, too!
Preheat oven to 375°F.
In large bowl, combine bran cereal and milk. Let stand about 5 minutes or until softened. Sift together flour, sugar, baking powder and salt. Set aside. Add egg, vanilla and oil to softened cereal mixture and mix thoroughly. Add flour mixture, stirring only until just combined. Do not beat. Fold in walnuts. Gently fold in Wild Blueberries.
Portion evenly in 12, 2 1/2-inch muffin tins coated with cooking spray. Sprinkle each uncooked muffin with 1/2 teaspoon of brown sugar, if desired. Bake 30 to 40 minutes.
Courtesy of the Wild Blueberry Association of North America
|Source: Wild Blueberry Association of North America|