Ingredients for Whole Wheat Blueberry Bran Muffins
- 2 cups whole wheat flour
- Natural Bran
- Raw Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Sea Salt
- Cinnamon
- Applesauce
- Molasses
- Pure Vanilla Extract
- 1 1/2 cups fresh or frozen blueberries (or 1 1/2 cups diced apples and 1/2 teaspoon ground nutmeg)
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How to Make Whole Wheat Blueberry Bran Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the dry ingredients: 2 cups whole wheat flour, 1 cup bran cereal, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup milk (or buttermilk for extra tang), 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in 1 1/2 cups fresh or frozen blueberries (or 1 1/2 cups diced apples and 1/2 teaspoon ground nutmeg).
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes for regular-sized muffins, or 30-35 minutes for large muffins, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
47g
Fat
0g
Carbs
10g
