Blueberry Bran Muffins

Blueberry Bran Muffins

Difficulty: Easy
Prep Time: 30-60 Minutes
Number of Servings: 36

2 Cup Wheat Bran
1 Cup Oat Bran
1 Cup Whole Wheat Flour
2 Teaspoon baking soda
1 Teaspoon baking powder
2 egg
2/3 Cup Whole Milk
2/3 Cup Plain Yogurt
1/3 Cup Grape seed Oil
1/3 Cup Molasses
1 1/2 Cup blueberries
1/2 Teaspoon salt


1. Pre-heat oven to 375.
2. Grease 36-mini muffin pan with coconut oil and set aside (you could also line with paper liners if you have them).
3. Combine wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, oil, molasses, and honey in a small bowl and mix well.
4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Fill muffin cups with batter (about 3/4 full). Since this makes about 36 muffins, your second tray will have some empty cups so be sure to fill them with a little water before baking to ensure even heat distribution.
5. Bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.