Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 3,667 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
The recipe
36 muffinsIngredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the batter
Combine bran, buttermilk, and yogurt in a large bowl and let the mixture stand for 15 minutes; reserve.
Combine flour, baking powder, baking soda, and salt in a separate bowl; stir in wheat germ and reserve.
Blend egg substitute, molasses, maple syrup, brown sugar, and canola oil.
Stir the blended mixture into the bran mixture and mix well.
Add the wet mixture to the flour-wheat germ mixture and mix just to moisten.
Fold in wild blueberries.
Bake and serve
Scoop 1/4 cup batter into each greased 1/3 cup muffin tin (36 total).
Bake in 400°F conventional oven or 375°F convection oven 20-25 minutes or until firm to the touch.
Serve warm.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Buttermilk + flourtop 5% of all pairsAroma overlapmoderateMentioned together3,667 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Molasses + sugartop 6% of all pairsAroma overlapmoderateMentioned together9,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Maple syrup + sugartop 6% of all pairsAroma overlapstrongMentioned together1,252 recipes
Shared aroma: beta-damascenone (apple, rose).
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Buttermilk + sugartop 6% of all pairsAroma overlapstrongMentioned together2,973 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Buttermilk + yogurttop 7% of all pairsAroma overlapmoderateMentioned together399 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bran cereal
- Absorbs liquid and adds fiber-rich bulk, giving the muffins a hearty, tender crumb.
- Buttermilk
- Adds moisture and acidity that works with the baking soda to help the muffins rise.
- All-purpose flour
- Provides the structure that holds the muffins together as they bake.
- Baking powder
- Releases gas during baking, lifting the batter so the muffins rise.
- Egg substitute
- Binds the batter and adds structure and richness to the crumb.
- Wild blueberries
- Add bursts of fruit flavor and moisture throughout the muffins.
The step that matters
Mix the wet mixture into the flour just to moisten. Overmixing develops gluten in the flour, which makes muffins tough and dense. Stopping once the dry ingredients are just moistened keeps the crumb tender, and gently folding in the blueberries avoids crushing them.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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