From very young I have fond memories of being in the kitchen; whether gathered with my family sharing the latest gossip, preparing meals with my grandmother or doing the post-cooking clean up with my cousins, the kitchen is a very special place for me. Some of the very first recipes I’ve prepared by myself were muffins. To this day I consider myself a little muffin connoisseur. This recipe for moist blueberry muffins are one of my favorites – they’re easy to make and loved by everyone, and I’m sure they’ll be popular at your next family gathering too.
To prepare these fluffy blueberry muffins you only need one bowl, wheat bran, flour, maple syrup, vanilla, eggs, greek yogurt, blueberries and coconut oil. I’ve been making these muffins for years. They are quick and easy to make, with a moist and tender center bursting with blueberries and perfectly golden brown top. Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.
Blueberry Bran Muffins
- one cup of wheat bran
- one cup of whole wheat flour (or any other preferred flour)
- one teaspoon of baking powder
- half a cup of maple syrup (or any other natural sweetener)
- a pinch of salt
- one large egg
- half a cup of coconut oil
- one cup of greek yoghurt (or any other preferred substitute)
- one cup of fresh (or frozen) blueberries
Preheat oven to 200ºC and prepare a 12-cup muffin tin by greasing well with coconut oil.
In a mixing bowl, whisk together flour, wheat bran, baking powder and salt.
In a separate mixing bowl, combine egg, maple syrup, greek yoghurt and coconut oil.
Add the wet ingredient mixture with dry ingredients, gently stirring until mostly combined.
Fold in the blueberries, then divide the batter evenly among muffin cups.
Bake for fifteen to twenty minutes until golden. Allow to cool before serving.