½

cup

unsalted butter; melted and cooled

½

cup

milk

2

large

eggs; beaten lightly

1 ½

cups

all-purpose flour

¾

cup

sugar

2

tsp

baking powder

¼

tsp

salt

½

cup

wheat bran

¾

cup

sunflower seeds; toasted lightly

1 ½

cups

blueberries; picked over

1

In a bowl stir together the butter, the milk, and the eggs.

2

In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds.

3

Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.)

4

Divide the batter among 12 well-buttered ½-cup muffin tins and bake the muffins in a preheated 220°C oven for 20 - 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.