So here’s a guilty pleasure: muffins. I could eat muffins literally ANY time of day. There may have been a point when a certain someone snuck out of bed to go eat one at 2:34am because they just smelled that good. But as most of you know, muffins aren’t always the healthiest thing to eat — especially in the middle of the night. So to help justify my insane obsession with muffins I tweaked my grandmother’s blueberry bran muffin recipe so it is healthier and more reasonably eaten in the middle of the night.
Let me just say that this recipe is by far the best bran muffin recipe I have ever tasted. When I was little, my grandma would make these whenever we were planning to visit, and store them in the freezer until we came for a week at a time in the summer. She still makes them to this day. And you know, the funny thing about grandmas is that they can do EVERYTHING better than you can. I can’t tell you how many times I called her for this recipe just to double check I had written it down correctly because it NEVER turned out the way she made them. Hers were always *just* perfectly moist, not overwhelmingly oily but not tasting like you’re eating cardboard either. Mine always ended up almost on the mushy side. That was until I decided to start playing around with it. See, there are quite a few ingredients in this recipe, so there is lots of room for variant consistencies in things like the yogurt, the oils used, etc. But I finally found the perfect balance for the ingredients I use, and improved the health benefits of the muffins while doing it! Win-win. And the goodness of blueberries just adds to the muffin’s deliciousness and also adds a burst of bright flavour.
Blueberry Bran Muffins
- 2 C Plain or Vanilla Greek Yogurt
- 2 tsp Baking Soda
- 2 Eggs
- 1 C Coconut Oil
- 1/2 C Blueberry Honey
- 2 C Natural Wheat Bran
- 2 tsp Vanilla
- 2 C Whole Wheat Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 2 C Blueberries (fresh or frozen)
Preheat oven to 350 degrees F.
Place yogurt in a large bowl. Mix in the baking soda and set aside. (This will react and get quite puffy)
In another large bowl beat the sugar, eggs and oil. Add bran and vanilla. Set aside.
Stir flour, baking powder and salt together; alternate adding the flour mixture and the activated yogurt mixture to the sugar and eggs mixture.
Gently stir in the blueberries.
Line muffin tins with papers and fill 2/3 full.
Bake at 350 degrees F for 30-35 minutes. (If your oven is like mine, check at 25 minutes and rotate the muffin tin to prevent over browning on one side!)
Enjoy guilt-free everyone!…even at 2:30 in the morning 😉