Truth be told, I haven’t made blueberry muffins in a long time. And those were from a box. But it was breakfast and couldn’t decide between blueberry muffins or bran muffins. Yes, this is a departure from my decadent, chocolate ways, but I was feeling healthy. Besides, fresh blueberries were calling my name every time I passed them in the market. So I decided on Blueberry Bran Muffins.

For my recipe, I found one that was vegan. I swapped out oat bran for wheat bran because that was what I had. The high altitude fixes were the usual – more milk and flour, less baking soda. Also, I had read that dusting blueberries with flour keeps them from turning your muffins purple. Not that I have anything against purple, but I didn’t think that would make an appetizing picture.

They were good still warm from the oven, but the bran seemed a bit pronounced. After they had cooled a few hours the texture smoothed out, but they were still quite healthy. I think they should be eaten with a glass of chocolate milk.

Until next time, happy baking!

Print Recipe

Blueberry Bran Muffins

I haven’t made blueberry muffins in a long time. And those were from a box. I was craving something for breakfast and couldn’t decide between blueberry muffins or bran muffins, so I decided on Blueberry Bran Muffins. This is a departure from my decadent ways, but I was feeling healthy.

Course: Breakfast

Cuisine: Vegan

Keyword: Baking, Blueberry, High Altitude, Muffin, Recipe

Servings: 6

Equipment

• Muffin Tin

Ingredients

• 1 cup fresh blueberries
• 1 teaspoon flour for dusting the blueberries
• 1 1/4 cup + 1 tablespoon whole wheat pastry flour
• 1/2 cup wheat bran
• scant 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup + 1 tablespoon almond milk
• 1/3 cup liquid fruit juice concentrate
• 3 tablespoons canola oil

Instructions

• Preheat oven to 350F and line a 12-muffin tin with paper liners. Wash blueberries and pat dry. Lightly dust them with a teaspoon of flour.
• In a medium bowl, whisk flour, wheat bran, baking soda, baking powder, and salt to combine and make a well in the center. In another medium bowl, whisk milk, fruit juice concentrate, and oil until the surface is bubbly. Pour the wet ingredients into the well in the dry ingredients, then stir just until smooth. Stir in blueberries.
• Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool for a few minutes, then remove to a wire rack. Serve muffins warm or at room temperature.

Notes

Adapted from Sweet and Natural Baking by Mani Niall