Description
Start your morning with these nutrient-dense blueberry bran muffins, designed to keep you satiated and energized. By combining the earthy, fiber-rich goodness of wheat bran with light white whole wheat flour, juicy blueberries, and a bright touch of lemon zest, you get a muffin that is as delicious as it is healthy. This recipe uses buttermilk and honey for a moist, balanced crumb that is perfect for any day of the week.
Ingredients
1 cup buttermilk
0.5 cup olive or coconut oil
0.5 cup honey
1 large egg
1 tablespoon lemon zest
1.5 cups wheat bran
1 cup white whole wheat flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
0.5 teaspoon fine salt
1 cup blueberries
2 teaspoons turbinado sugar
Instructions
Preheat the oven to 325 degrees Fahrenheit and grease a 12-cup muffin tin or line with paper liners.
Whisk together buttermilk, oil, honey, egg, and lemon zest in a bowl until smooth.
Combine wheat bran, flour, baking powder, baking soda, and salt in a separate large bowl.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in the fresh or frozen blueberries.
Divide the batter evenly into the prepared muffin tin and sprinkle each with a pinch of turbinado sugar.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Keep the muffins in the refrigerator once cooled to seal in moisture and preserve freshness for up to three days. Maple syrup can be used as a direct swap for honey.
- Prep Time: 15
- Cook Time: 20
- Category: High Fiber Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg