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Courtesy The Gourmet Review

Isn’t The Angry Blueberry the perfect name for a catering company? Jessica Jager shared a family recipe for some yummy, yet healthy muffins. Brian, Jessica’s husband, grew up loving his grandmother’s bran muffins, which were served at The Granny Smith Restaurant (without the fruit) many decades ago. Thank you for sharing!

Try tripling the recipe – perhaps making a dozen each with fresh blueberries, raspberries and blackberries. Throw several dozen in the freezer and in the morning, while squeezing fresh orange juice, wrap the muffin in a paper towel and throw in the microwave for 60 seconds. It’s as simple as that. Enjoy this easy, healthy, on the go breakfast!


SERVES: 24 muffins


1 1/2 cup sugar

1/2 cup Canola or vegetable  oil

2 eggs beaten

2 cups buttermlk

2 cups bran

1 cup bran buds (found in cereal aisle)

1 cup boiling water

2 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 – 3/4* cup (or 1 – 3 pints with any stems removed) fresh berries (my favorites are blueberries, but you can substitute raspberries and blackberries)



Preheat oven to 550 degrees. Then turn oven down to 350 degrees.

Mix bran buds and boiling water. Allow to cool.

Once cool, combine all ingredients in order given.

Gently fold  fresh fruit into mixture so as not to break the fruit

Bake for 20 minutes at 350 degrees.



* I love to use lots and lots of blueberries. Sometimes it’s hard to find the muffin, but this to me is the best way to enjoy these wonderful muffins. I always DOUBLE the recipe and freeze leftovers in ziplock bags. With my freezer supply of muffins, it’s easy to pull one out of the freezer in the morning. Wrap in a paper towel and put in microwave for 60 seconds. Easy as can be!

I asked Jessica how The Angry Blueberry got it’s name. She told me that one day she was preparing a snack of fresh strawberries and blueberries for her family. One blueberry seemed to hop out of the dish, to which she replied, “Oh, that one must be angry.” Jessica’s husband then told her that when she opened her catering company, the name should be The Angry Blueberry. And so it was! 

– The Gourmet Review

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