Blueberry Honey Bran Muffins
Enjoy these delicious and wholesome blueberry bran muffins, bursting with juicy berries and topped with a sweet crunch of turbinado sugar. These muffins are the perfect balance of tender and hearty, making them a lovely treat for breakfast or a snack any time of day. With every bite, you'll savor the subtle citrus notes from the lemon zest, bringing a delightful freshness to the overall flavor. Bake up a batch and watch these muffins disappear quickly—they're that good!
— Constant Cookbook
Ingredients
- 1 cup buttermilk*
- ⅓ cup olive oil or melted coconut oil
- ⅓ cup honey
- 1 large egg
- Zest of 1 lemon
- 1½ cups wheat bran
- 1 cup white whole wheat flour or regular whole wheat flour
- 1½ teaspoons aluminum-free baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon fine-grain sea salt
- 6 ounces fresh or frozen blueberries
- 2 teaspoons turbinado sugar, AKA raw sugar
Instructions
- Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.
- In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.
- Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
- Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Cook Time
20M
Prep Time
PT10M
Yield
12
Nutrition
- Calories: 164 calories
- Sugar Content: 11.4 g
- Sodium Content: 293.2 mg
- Fat Content: 7.6 g
- Saturated Fat Content: 5.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 24.2 g
- Fiber Content: 4.7 g
- Protein Content: 3.8 g
- Cholesterol Content: 17.7 mg
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