I LOVE these bran muffins and have tested this recipe many times until I got it just right to share with you! The combination of whole wheat and wheat bran makes these muffins full of healthy fiber. The blueberries add freshness and healthy amount of antioxidants. It’s not everyday that I start my morning with muffins but when I do, these are defiantly one of my favorite kinds!
Total: 40 min
Prep: 10 min
Cook: 30 min
Yields: 14 muffins
1 ½ cups of whole wheal flour
2 cups wheat bran
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon Himalayan pink salt
1 cup none fat Greek yogurt
1 cup maple syrup
¼ cup vegetable oil
1 teaspoon pure vanilla extract
1 ½ cups fresh or frozen blueberries
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
In a large mixing bowl combine the flour, wheat bran, baking soda, baking powder, salt and mix well. Set aside.
In a separate mixing bowl or a large measuring cup mix together the Greek Yogurt, vegetable oil, maple syrup, vanilla extract, and eggs. Wisk until combined.
Pour the wet mixture into the dry mixture and mix just enough to combine. Do not over mix the batter. Add the blueberries and fold gently. Using a large ice cream scoop, scoop the batter into the muffin cups. Bake or 25 -30 minutes until the tops are lightly golden brown color. Allow cooling and enjoying!