Blueberry, bran mmmmmmmmmuffins! Mom and I have been tinkering with this recipe for quite some time to get it just right. I’m really not a fan of those dense muffins you find at most bakeries that require coffee, tea or water just to get them down. Bleck.
These guys on the other hand have a light, cakey texture and a crunchy top from a quick broil at the end.
I know what I’m having for breakfast!
If you liked this recipe you are going to love these ones!
Blueberry Bran Spelt Flour Muffins
- 2 1/2 cups organic whole spelt flour
- 1 1/2 cups oat bran or spelt bran or wheat bran
- 1/3 cup ground flax seeds
- 3 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp sea salt
- 3/4 cup dark brown sugar, lightly packed
- 1 1/2 cups yogurt or buttermilk, almond milk, soy milk, etc.
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup grape seed oil or melted and cooled coconut oil or other oil
- rind of one orange optional
- 2 cups fresh or frozen blueberries
Preheat the oven to 425 degrees F. Lightly butter a muffin pan or line with muffin cups.
In a large bowl, mix together all the dry ingredients. In a separate bowl, mix all the wet ingredients together. Add the blueberries to the dry ingredients and gently mix until the blueberries are coated. Add the wet ingredients to the dry ingredients and gently fold with a spatula until combined.
Spoon mixture evenly into all 12 muffin cups. Bake at 425 degrees F for 10 minutes. Turn heat down to 375 degrees F and bake for another 15 minutes. Muffins are done when a toothpick poked in the middle comes out clean. Optional: put pan back into the oven and set oven to broil for 2-3 minutes (watch them!) for slightly browner and toasted muffin tops.
If your pan was lined with muffin cups, gently lift each muffin and turn on its side to cool. If your muffin pan was greased, let the muffins cool for at least 30 minutes before removing.