Blueberry Honey Bran Muffins

By á-29897

Honey sweetened, 100% whole grain muffins that are light, fluffy and delicious! Add blueberries or any other fruit you'd like.

Ingredients

• 1 cup buttermilk
• 1/3 cup olive oil or melted coconut oil
• 1/3 cup honey
• 1 large egg
• Zest of 1 lemon
• 1 1/2 cups wheat bran
• 1 cup white whole wheat flour or regular whole wheat flour
• 1 1/2 teaspoons aluminum-free baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon fine-grain sea salt
• 6 ounces fresh or frozen blueberries
• 2 teaspoons turbinado sugar, AKA raw sugar

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from cookieandkate.com

Preparation

Step 1

Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.

In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.

Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.

Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

Storage suggestions: These muffins should keep well for two to three days at room temperature. Store in a freezer-safe bag in the freezer for longer keeping.

Change it up: Deb says you can use any type of fruit in this muffins, other than pineapple or citrus chunks. She used the fruit as a filling rather than folding it in. Check her post for details. Feel free to substitute orange or lime zest for the lemon zest and/or omit the zest and add complementary spices instead.