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small plate of blueberry bran muffins

Blueberry Bran Muffins

Sunnyside Cook

Dawn Dobie
A healthy, fiber-rich start for the day
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 plus 1/8 teaspoon baking soda
  • 1 cup sour cream
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1 egg + 1 egg white mixed well
  • 3 cups wheat bran
  • 1 cup frozen blueberries (do not thaw)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray muffin tins with nonstick spray.
  • Whisk flour, salt, baking powder, and baking soda in medium bowl.  
  • Whisk sour cream, honey, oil, molasses, and eggs in large bowl. 
  • Add blended flour mixture to large bowl and whisk to mix.
  • Add wheat bran to large bowl and stir until almost blended. Add frozen berries and stir until evenly distributed.
  •  Divide batter equally among prepared muffin cups, about ¾ full each.
  • Bake muffins until tester inserted in center comes out with a few moist crumbs, about 25-30 minutes. 
  • Cool 10 minutes. Transfer muffins to rack and cool.

Notes

Can be frozen for later use. 
Recipe can be doubled. Adapted from a recipe at Epicurious submitted by CDKingston