Healthy Blueberry Bran Muffins

Ingredients

• 1 cup buttermilk*
• ⅓ cup mild extra-virgin olive oil or melted coconut oil
• ⅓ cup honey
• 1 large egg
• Zest of 1 lemon
• 1 ½ cups wheat bran
• 1 cup white whole wheat flour or regular whole wheat flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon fine salt
• 1 cup (6 ounces) fresh or frozen blueberries
• 2 teaspoons turbinado sugar, AKA raw sugar

Instructions

1. Heat the oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with cooking spray or line it with paper liners.
2. In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt.
3. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries (if you’re using frozen blueberries, toss them in an extra teaspoon or two of flour beforehand to help prevent their juices from running into the batter).
4. Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
5. Bake the muffins for about 20 minutes, rotating the pan halfway through baking for even browning, until a toothpick inserted into the center of the muffins comes out with just a few crumbs attached.
6. Let muffins cool in pan on a wire rack for 10 minutes before removing them from the tin. Leftover muffins will keep at room temperature for 2 days, up to 5 days in the refrigerator, or up to 4 months in the freezer.