These muffins have become a staple in our home. The one wheat bran we could find was Bob’s Red Mill, and it’s not at every store. Also, be sure to use fresh berries and unflavored greek yogurt by weight.
Blueberry Honey Bran Muffins
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Prep Time:
15m
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Cook Time:
25m
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Total Time:
45m
Ingredients
Dry Ingredients
- 1/2 c All-purpose flour (75g)
- 1/2 tsp. Kosher salt (3g)
- 1/4 tsp. Baking soda
- 1/4 tsp. Baking powder
- 1/4 tsp. Ground cinnamon
Wet Ingredients
- 3 1/2 oz Greek yogurt (100g)
- 1/4 c Sugar (50g)
- 1/4 c Vegetable oil (50g)
- 1 Egg, large, lightly beaten
- 1/4 c Honey (80g)
- 1/2 tsp. Vanilla extract
Stir-Ins
- 1 1/3 c Wheat bran (75g)
- 5 oz Fresh blueberries (140g)
Instructions
- Preheat oven to 350°F. Prepare a muffin tin with 10 paper liners.
- In a medium bowl, whisk together dry ingredients.
- In a large bowl, whisk together greek yogurt and sugar until smooth. Whisk in remaining wet ingredients until smooth.
- Add the dry mixture to the wet mixture, stir until just combined. Gently stir in wheat bran and blueberries until combined.
- Fill each muffin cup until 3/4 full. Bake for 26-28 mins until the tops are golden brown and a cake tester comes out clean.
- Let cool for 5 minutes before serving.
