These super moist, super nutritious Honey Blueberry Bran Muffins are great from breakfast to dessert. Double the recipe and freeze the extras!MAKE-AHEAD / FREEZER-FRIENDLY / FAMILY-FRIENDLY / VEGAN OPTION
In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the wheat bran and boiling water. Let rest for 5 minutes. Add the brown sugar, honey, vegetable oil, egg, and vanilla extract and whisk to thoroughly combine. Add the flour mixture and use a spatula to stir until a few streaks of flour remain. Fold in the blueberries.
Divide the batter between the prepared muffin cups. Bake for 20 minutes, or until the muffins are puffed up and firm to the touch. (A toothpick inserted in the center of a muffin should come out with just a few crumbs attached to it.)
STORAGE: Store these honey blueberry bran muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week, or freeze for up to 1 month.
NOTE: No blueberries? Substitute raspberries (fresh or frozen), 1 diced apple or pear, or dried fruits such as cranberries or chopped apricots. You can also replace the blueberries by nuts or even chocolate chips, if you feel like it!
Recipe adapted from Foodess (Jennifer Pallian).
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