Blue Sky Bran Muffins

These delicious muffins are packed with whole grain and burst with blueberry flavor in every bite. Consider this recipe the healthier, breakfast alternative to our very blueberry muffins.

Breakfast

Prep: 12 min
Cook: 18 min
Total: 30 min
Yields 12 muffins

Nutritional Info

T1D Carbs-per-gram ratio: 0.2468

Serving Size: 78g (about 19g carbs)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

cooking spray
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
1 ⅓ cup buttermilk
1 large egg
⅓ cup canola oil
50g / ¼ cup dark brown sugar
1 teaspoon vanilla extract
In a medium bowl, whisk together buttermilk, egg, oil, dark brown sugar, and vanilla extract until well combined. Set aside.
90g / 1 ½ cups wheat bran
125g / 1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon table salt
In a large bowl, whisk together wheat bran, flour, baking powder, baking soda, and salt until combined.
Pour reserved buttermilk mixture into bowl with dry ingredients. With a spatula, quickly mix until just combined.
200g / 1 ½ cups blueberries, fresh or frozen
Add blueberries to batter and mix until just combined.
Using a ¼ cup measure, pour batter into greased muffin pan.
Bake at 400°F until edges of muffins are golden brown and the interior reaches 190°F on an instant read thermometer, about 16 to 18 minutes.
Remove from oven and let cool on a wire rack in tin for 20 minutes. Remove muffins and let cool. Serve with butter.
Store leftover muffins in an airtight container for up to 3 days.