Ingredients
1cupbuttermilk
⅓cupolive oil,or melted coconut oil
⅓cuphoney
1large egg
1lemon zest
1½cupswheat bran
1cupwhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder,aluminum-free
1½tspbaking soda
¼tspfine-grain sea salt
6ozblueberries,fresh or frozen
2tspturbinado sugar
Preparation
Heat the oven to 325 degrees F and coat a 12-cup muffin tin with nonstick spray.
In a small mixing bowl, whisk together the buttermilk, oil, honey, egg, and zest.
In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, and salt.
Pour the wet mixture into the dry mixture and mix until just combined. Gently fold in the berries.
Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
Bake the muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached.
Let muffins cool in the pan on a wire rack for 10 minutes before removing from tin.
Serve, and enjoy!
