For my first blog, I thought I’d share a moist, delicious Blueberry Bran Muffin recipe. I know, I know…..you already have a dozen muffin recipes but let me tell you…I am the queen of blueberry muffins and these are the best! Simple, somewhat healthy, melt in your mouth, blueberry deliciousness!!! Blueberries are in season now in Newfoundland, so these were made with fresh picked local blueberries.
Newfoundland Blueberry Bran Muffins
- 1 1/2 cups wheat bran
- 1 cup boiling water
- 2/3 cup brown sugar, not packed
- 1/2 cup coconut oil
- 1 large egg
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups blueberries (fresh or frozen, not thawed)
Preheat oven to 375. Prepare a 12 cup muffin tin by greasing well with oil / spray or lining with papers.
Pour boiling water over wheat bran in large bowl and stir until absorbed. Let cool a couple of minutes so you don’t scramble your egg. Stir in coconut oil, brown sugar and egg.
In a separate bowl, whisk together flours, baking powder and salt. Add to bran mixture and stir gently until mostly combined. Gently fold in blueberries and divide batter among muffin cups.
Bake 15 – 20 minutes until tops feel springy and no batter remains on toothpick when tested. Let muffins sit in the pan a couple of minutes to loosen and then transfer to wire racks to cool. ENJOY!!
NOTE: I used a non-stick muffin pan that was sprayed with oil. They would not release until I left them sit for a couple of minutes.
Recipe adapted from foodess.com