I like toast. I like bagels. I like English muffins. I could go on, but you get the picture. Any of these will do in the morning…with some butter of course. But these Blueberry Bran muffins added a different element to my weekend breakfast plate.
Bran does not make a regular appearance in my diet – so on Saturday morning I decided to change that.
With this addition of bran, it made me feel better. And adding a slab of butter didn’t hurt either!
Now that I have early morning drives to school, snacking on one of these will help me start out the day- nothing like starting out the day with some bran!
Blueberry Bran Muffins
Adapted from the Joy of Cooking
Makes 16 muffins
- 2 cups whole wheat flour
- 1 1/2 cups wheat bran
- 2 tablespoons sugar
- 1 tablespoon grated orange zest
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/2 cup molasses
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1 tablespoon canola oil
- 3/4 cup blueberries, frozen
- 1 tablespoon rolled oats, optional for sprinkling on top