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.

Blueberry Bran Muffins adapted from Sweet and Natural Baking by Mani Niall
1 cup fresh blueberries
1 tsp flour for dusting the blueberries
1 1/4 cup + 1 TBS whole wheat pastry flour
1/2 cup wheat bran
scant 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
3/4 cup + 1 TBS almond milk
1/3 cup liquid fruit juice concentrate (I used Waxed Orchards brand)
3 TBS canola oil
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 into the well and stir with a wooden spoon 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.

Until next time, happy baking!