Blueberry Bran Muffins

I love blueberry muffins, in case you couldn't tell.  These are yet another variation, with plump fresh blueberries and a more rustic muffin base.  Thanks to the use of wheat germ or wheat bran (your choice), these are muffins you can feel pretty good about eating.  They're high in fiber and low in fat.  They also happen to taste great.

You can find fantastic blueberries right now, so it's a great time to give this recipe a try.  The muffins are sweetened with maple syrup, so they have that extra edge that is hard to identify. They'll make an excellent breakfast before all your barbecue-ing on memorial day.  Muffins make an excellent breakfast any time, in my opinion!

*Note:  the original recipe said it makes 12 muffins, but I got 16.  So have a second muffin tin around just in case.

Blueberry Bran Muffins

adapted from Mad Hungry

makes 12-16* muffins

INGREDIENTS:

2 cups whole wheat pastry flour

1 tablespoon baking soda

1/2 teaspoon kosher salt

2 large eggs

4 tablespoons pure maple syrup

1/2 cup sugar

1/2 cup canola oil

1 1/2 cups skim milk

1 cup fresh blueberries

1/2 cup wheat bran or wheat germ

DIRECTIONS:

1.  Preheat oven to 400.  Grease a standard 12-cup muffin tin or line with paper or reusable liners.

2.  In a large bowl, whisk the flour, baking soda, and salt.   In a medium bowl, beat the eggs, maple, sugar, oil, and milk together.  Add the wet ingredients to the dry and stir until just mixed together.  Stir in blueberries and wheat bran or germ.

3.  Spoon the batter into the muffin cups, filling them about 3/4 of the way (more if you want your muffins to spill over the top).   You may need to use a second muffin tin for the extra batter.  Bake for 20-25 minutes, or until golden brown.  Cool for 5 minutes before removing from the pan.

Enjoy!