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.
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