60 Min

Blueberry Bran Muffins

Sugar free or gently sweetened sweets have become arguably one of the most requested things at bakeries and restaurants, at least in urban settings. I understand why. Sugar, practically a drug that many of us are addicted to, is something we all need less of. A touch of sweetness is also something we also crave, a quick muffin in the morning, a cupcake with an afternoon tea or a good piece of chocolate after dinner. Alternately, an element that we all do need more of is dietary fiber via grains like wheat bran, millet, and sorghum, which are abundant in fiber. There is also plenty of fiber in fruits and vegetables and given that local blueberries are in season, I incorporated both the elements, less sugar, and more fiber into a muffin. Maple syrup takes the place of sugar and wheat bran adds the fiber. They are super easy to make – whisk the wet ingredients, then add the dry, pour and bake. A sprinkle of sugar on top is a tiny indulgence but feel free to leave this out.

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Cook Time

60 Minutes

Serves

8

Directions

Step 1

Preheat the oven to 300F. Line a muffin pan with paper liners or season with olive oil.

Step 2

In a small bowl, whisk the maple syrup with milk, olive oil and eggs.

Step 3

In a separate large bowl, whisk together the all-purpose flour, bran, baking powder, cinnamon, black pepper, and salt. Gently fold in the blueberries.

Step 4

Pour the dry ingredients into the large bowl and fold, using a spatula or a wooden spoon until completely incorporated.

Step 5

Scoop out and distribute the batter evenly into each muffin pan.

Step 6

Press a few blueberries into the top of each muffin and top with a generous sprinkle of sugar and a pinch of salt.

Step 7

Bake in the preheated oven for 25 to 30 minutes or until they are set. Let the muffins rest for 10 to 15 minutes, then tap the muffin tin and pop the muffins out. Enjoy!

Notes & Variations

To turn these muffins plant exclusive, swap out the egg for 2 tablespoons of cooked mashed sweet potato.
For an even healthier version, replace the all-purpose flour with whole wheat, however, note that the muffins will be slightly denser.
Muffin batter will keep in the refrigerator for up to 3 days.

Ingredients

Wet Ingredients:

1/3 cup maple syrup

1 1/4 cup milk (whole milk or dairy free milk)

1/4 cup olive oil

1 large or 2 small eggs

Dry Ingredients:

1 1/4 cup all-purpose flour

1 1/2 cup bran

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 cups blueberries

Topping:

3/4 cup blueberries

1 tablespoon brown sugar (optional)

Pinch salt

Step 1

Preheat the oven to 300F. Line a muffin pan with paper liners or season with olive oil.

Step 2

In a small bowl, whisk the maple syrup with milk, olive oil and eggs.

Step 3

In a separate large bowl, whisk together the all-purpose flour, bran, baking powder, cinnamon, black pepper, and salt. Gently fold in the blueberries.

Step 4

Pour the dry ingredients into the large bowl and fold, using a spatula or a wooden spoon until completely incorporated.

Step 5

Scoop out and distribute the batter evenly into each muffin pan.

Step 6

Press a few blueberries into the top of each muffin and top with a generous sprinkle of sugar and a pinch of salt.

Step 7

Bake in the preheated oven for 25 to 30 minutes or until they are set. Let the muffins rest for 10 to 15 minutes, then tap the muffin tin and pop the muffins out. Enjoy!

Wet Ingredients:

1/3 cup maple syrup

1 1/4 cup milk (whole milk or dairy free milk)

1/4 cup olive oil

1 large or 2 small eggs

Dry Ingredients:

1 1/4 cup all-purpose flour

1 1/2 cup bran

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1/2 teaspoon salt

2 cups blueberries

Topping:

3/4 cup blueberries

1 tablespoon brown sugar (optional)

Pinch salt

Notes & Variations

To turn these muffins plant exclusive, swap out the egg for 2 tablespoons of cooked mashed sweet potato.
For an even healthier version, replace the all-purpose flour with whole wheat, however, note that the muffins will be slightly denser.
Muffin batter will keep in the refrigerator for up to 3 days.

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60 Min

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