We wanted a bran muffin that didn't require a trip to the health food store.
In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.
Properly balancing sweet and tart makes the difference in a winning preserve.
We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky.
© 2017 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Reported stories and innovative recipes from the world of food and science
Experts teach 200+ online courses for home cooks at every skill level