Muffins are not always the healthiest breakfast item because many recipes are just a cupcake in disguise. Muffins tend to be loaded with sugar and white flour with a little fruit and often taste just like a dessert. These Blueberry Bran Muffins are different.
The bran makes them more dense than a traditional muffins and the brown sugar and honey offer just a hint of sweetness along with the blueberries. I think they are delicious and I hope you will too!
1 cup all purpose flour
1/2 cup whole wheat white flour
1 cup wheat bran, at health food stores or online
2 tablespoons dry milk powder
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup dark brown sugar
1/4 cup honey
2 tablespoons molasses
1/4 cup vegetable oil, I prefer sunflower
1/3 cup Greek yogurt or sour cream, any variety
1/2 pint fresh blueberries, frozen can be used if thawed first
Makes 9 muffins – you can double recipe
1. Preheat the oven to 350 degrees. Spray your muffin pan with cooking spray or butter with a brush. In a stand mixer, combine the honey, molasses, oil and egg and beat on medium for 2 minutes.
2. Add in the brown sugar and continue to beat for 1 minute.
3. In a separate bowl, combine the flours, bran, milk powder, baking soda, baking powder and salt. Whisk to remove any lumps.
4. Add the dry ingredients to the wet ingredients and beat on low until just combined, about 1 minute. Spoon in the yogurt and beat on low until combined, 30 seconds. Do not over mix!
5. Remove the bowl from the mixer and stir the blueberries in by hand.
6. With an ice cream scoop, dollop the dough into 9 equal muffin cups. If you want to double the recipe you can.
7. Place the muffin tin in the oven to bake for 18-22 minutes or until they are slightly golden brown.
8. Remove the muffins from the oven and let them cool for 10 minutes.
9. Loosen the muffins around the edges with a butter knife and pop them out of the tin onto a rack or board to cool until room temperature. Serve plain or with your favorite butter or jam. Enjoy!