I promised in my menu post for this week that I’d post the recipe for the Blueberry Bran Muffins I was planning to make this week. Kaitlynn and I made them on Tuesday during our morning one-on-one time together.
I used blueberries I’d frozen from when they were on sale for $0.99 per pint and the bran and whole-wheat flour were from my recent bulk purchases. So I didn’t have to buy anything extra to make these–which is often how I cook/bake. I’m always on the lookout for recipes which utilize ingredients I already have on hand.
Blueberry Bran Muffins
1 cup whole wheat flour
2 Tablespoons ground flaxseed (I happened to have this on hand, but if you don’t, you could probably just substitute it with more bran.)
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup milk
1/3 cup honey
1 ripe banana, mashed
1 large egg
2 Tablespoons olive oil
1 teaspoon vanilla (optional–I rarely ever use vanilla in recipes. It’s just a small way that we save money. And we never notice any difference. I’m sure that this breaks culinary rules, but we’re just weird like that!)
1 cup fresh or frozen blueberries
Heat oven to 400 degrees. In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. In another medium bowl, combine the milk, honey, banana, egg, olive oil, and vanilla until smooth.
Mix wet ingredients into dry ingredients. Gently stir in blueberries. Spoon batter into greased muffin cups and bake for 8 minutes. Cool on wire rack. Makes about 15 muffins.
Considering how healthful these are, I thought they tasted quite good. My husband wasn’t too excited about them, but I’ve been enjoying them for breakfast warmed with butter.
If you have another healthful blueberry or bran muffin recipe, do send it my way. I’ve got lots of both of those items in the freezer and I’d love to try out some more new and healthful recipes!