Blueberry Honey Bran Muffins
Ingredients
The batter
-
1
cup
buttermilk
-
⅓
cup
olive oil or melted coconut oil
-
⅓
cup
honey
-
1
large
egg
-
1
piece
lemon (zest)
-
1 ½
cups
wheat bran
-
1
cup
white whole wheat flour or regular whole wheat flour
-
1 ½
teaspoons
aluminum-free baking powder
-
1 ½
teaspoons
baking soda
-
¼
teaspoon
fine-grain sea salt
-
6
ounces
fresh or frozen blueberries
Topping
-
2
teaspoons
turbinado sugar (raw sugar)
Instructions
- 1. Preheat the oven to 325°F and prepare a 12-cup muffin tin with nonstick spray.
- 2. In a small bowl, whisk together the buttermilk, oil, honey, egg, and lemon zest.
- 3. In a large bowl, combine the wheat bran, flour, baking powder, baking soda, and salt.
- 4. Pour the wet mixture into the dry ingredients and mix until just combined, then gently fold in the blueberries.
- 5. Quickly divide the batter among the muffin cups and sprinkle the tops with turbinado sugar.
- 6. Bake for about 20 minutes, rotating the pan halfway through, until a toothpick comes out with a few crumbs.
- 7. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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