• As a nutritionist and mother ‍of three young ⁢children, I constantly ‌seek new breakfast ideas.
• Ina Garten’s blueberry-bran muffins⁤ were‍ easy to prepare, and my kids enjoyed ⁤them.
• The muffins⁣ froze well and could be⁣ quickly reheated in ‌the microwave.

Revamping Breakfast with Blueberry-Bran Muffins

As a nutritionist and mom to three little ones ⁢under five, I often find ⁢myself ⁤repeating ‌the same breakfast options that I know ​my⁤ kids will eat. To break this cycle, I⁢ occasionally experiment with new recipes to introduce some variety into our morning meals.

I have ‌a fondness for Ina Garten’s recipes due to ⁣their clear⁣ instructions and uncomplicated ingredients. When‌ I stumbled upon her ‍recipe ​for⁣ blueberry-bran ​muffins, ⁤it piqued‍ my interest immediately.

My children are enthusiastic about both blueberries and ⁢baked goods, ⁣so I was optimistic that this recipe would ‍provide ⁤an‌ exciting twist ‍on our ⁣typical breakfasts.

The Preparation Process

Gathering Ingredients

​ ​ ⁢ Before starting the cooking process, I laid out all the necessary ingredients on the counter and preheated my oven to ‌350°F. This ‍recipe only​ required two‍ mixing bowls: one for wet ingredients ⁢and another for dry components.
‍ The only modification I made ‍was using frozen wild blueberries instead of fresh ones since ‍my kids prefer their smaller size.
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‍ My children devoured these delightful⁣ treats at ​breakfast time; they even ⁢asked for seconds! The muffins boasted⁣ a nutty flavor complemented‍ by hints of honey while ⁣maintaining a wonderfully moist ⁢texture. They also freeze remarkably⁢ well and⁣ can be reheated effortlessly in ‌the microwave.

I’m excited to add Ina Garten’s blueberry-bran muffins into our regular breakfast lineup.

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This article was⁣ initially published on ‍March 5th,⁤ 2024; it⁢ has been updated as of November 6th, 2024.

Read ‍the original article on Business Insider

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