Ingredients
1¼cupsall purpose flour,spooned into measuring cup and leveled off with back edge of knife
¾cupwhole wheat flour,spooned into measuring and leveled off with back edge of knife
½cupwheat bran,or wheat germ
1tspbaking powder
½tspbaking soda
½tspsalt
1tspcinnamon
2largeeggs
⅓cuppure maple syrup
½cupsugar,(plus 3 tbsp)
½cupcanola oil,or other vegetable oil
1½cupslow fat milk
1cupfresh blueberries,plus all-purpose flour for coating
Preparation
Preheat oven to 400 degrees F. Grease two standard 12-cup muffin tins with non-stick cooking spray.
In a large bowl, whisk together the flours, wheat bran, baking powder, baking soda, salt and cinnamon.
In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth.
Rinse the blueberries and toss them in a small bowl with 2 teaspoons flour until they are well-coated (they need to be wet in order for the flour to stick). Using a ladle or half-cup measure, scoop the batter into the muffin cups until they are about three-quarters full.
Evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). Carefully fill the empty cups in each muffin tin halfway with water.
Bake for 20 to 25 minutes, rotating pans midway through, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto wire rack.
Serve warm. Store leftover muffins in an airtight container and reheat before serving.
