Blueberry Lemon Bran Muffins
March 21, 2016 • Breads,
I have a thing about muffins, have you noticed? It’s partially because I have a group of friends who come over to exercise on Friday mornings and we always have a cup of coffee and a muffin when we are finished. Can you believe we’ve been doing that for over 20 years? It’s the best therapy – exercise with friends. But I’m also into muffins because they are easy to make by using any sort of base recipe, and they freeze well. I meant to toss some quinoa into these, but I forgot. Feel free to do that if you want to amp up the nutrition a bit. I also used some artificial sweetener (don’t get me started about my current battle with the bulge…), but you can easily use just sugar. Don’t be tempted to use nonfat yogurt as that’s the only fat in these muffins beyond the egg yolks and they are already a little on the drier side. Whatever you do, I promise you will adore the mix of lemon and blueberry!
- 1 cup flour
- 1 cup whole wheat flour
- ½ cup bran
- ½ cup sugar
- ½ cup brown sugar substitute (or more regular sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 8 ounces lemon yoghurt (I prefer Noosa)
- 1 large lemon tested and juiced (about ⅓ cup juice)
- ⅓ cup milk (dairy, almond, soy all will work)
- 1 teaspoon vanilla extract
- 1 pint blueberries
- Combine the flours with the sugars, baking soda and powder, and salt in a mixer with the paddle attachment and blend on low to combine the ingredients. Add the eggs, yoghurt, lemon zest and juice, milk, and vanilla and mix on medium low until combined. Remove from the stand and stir in the blueberries.
- Spoon into muffin tins lined with liners (or spray tins with cooking spray) and bake at 375 degrees for 15 minutes. Let cool slightly before serving.