Blueberry Bran Muffins

 

This summer has been all things blueberry! Including these Blueberry Bran Muffins. I love a good bran muffin. Something slightly sweet, nutty, warm, smeared with butter… mmmmm. Ina Garten makes a delicious Blueberry Bran Muffin but it’s too sweet for my taste… almost like a bran cupcake.

I used her recipe as a starting point and then did all the “dietitian-type” things to change it. I switched the white flour to white whole wheat flour (nutritionally the same as whole wheat flour but softer and more mild… better for baking). I cut the added sugar by more than half and replaced some of the oil with applesauce. Doing this keeps most of the moisture and also adds natural sweetness since I took away some of the added sweetness. I also cut down the baking time by 5-10 minutes because they would definitely dry out if I left them in for the suggested time in the original recipe.

So, there you have it - a slightly sweet, nutty, wholesome blueberry muffin! I like this muffin for breakfast with yogurt or nut butter and fruit. Or as an afternoon or bedtime snack with a smear of good ‘ol regular butter. My boys gobble them up, despite the “nutritious” look about them. In face, I might make a mini-muffin batch for lunch boxes.

In the fall, I’ll experiment with variations… pear and ginger maybe walnut and date, the options excite me!

Just one nutritional note - bran is a good source of insoluble fiber. Meaning it adds “bulk” and move things along quickly in the digestive system. So, if regularity is what you’re aiming for… bran muffins are a great place to start!

Blueberry Bran Muffins

Blueberry Bran Muffins
Yield: 12
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 1 cup white wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups wheat bran
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 cup plain Greek yogurt
  • 1/4 cup honey
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cup fresh blueberries

Instructions

  1. Preheat oven to 350 degrees and spray a muffin pan with cooking spray. 
  2. In a large bowl mix the dry ingredients (flour through bran) until combined. 
  3. In a medium mixing bowl mix the wet ingredients (applesauce through eggs) until combined. 
  4. Add the wet ingredients to the dry and mix until everything is ALMOST incorporated.  Add the blueberries and continue to mix until everything is incorporated.  Be careful not to overmix. 
  5. Using a large scoop (mine is 2.67 ounces) scoop batter into the prepared muffin pan. 
  6. Bake for 20-25 minutes until a toothpick comes out clean.  Remove muffins from the pan immediately and allow to cool on a cooling rack. 
  7. Store in the freezer to pull out when needed, or store in a air-tight container and keep at room temperature for 3-5 days. 
 
Breakfast, Baked GoodsElizabeth Elam