Blueberry Buttermilk Bran Muffins
Yields: 12 muffins
 
These tender bran muffins are practically bursting with big, juicy blueberries! They’re lovely served warm or cold. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • 1 ½ c (180g) oat bran (measured correctly and gluten-free if necessary)
  • ⅓ c (80g) plain nonfat Greek yogurt
  • ⅓ c (80mL) low-fat buttermilk
  • 1 ½ tsp vanilla extract
  • 1 c (120g) whole wheat or gluten-free* flour (measured correctly)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • ¼ c (60mL) honey
  • ¼ c (60mL) molasses
  • 1 ½ c (210g) frozen blueberries
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
  2. In a medium bowl, stir together the oat bran, yogurt, buttermilk, and vanilla.
  3. Reserve 1 tablespoon of flour. Whisk together the remaining flour, baking powder, cinnamon, and salt in a separate bowl. In a third bowl, whisk together the coconut oil or butter and egg. Stir in the honey and molasses. Mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Toss the frozen blueberries with the remaining 1 tablespoon of flour; then gently fold into the batter.
  4. Divide the batter into the prepared muffin cups. Bake at 350°F for 24-26 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes: For the gluten-free flour blend, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought blends should also work, as long as they are measured like this.

I highly recommend this powdered buttermilk! It’s shelf-stable and keeps for ages. All you need to do is add water! Alternatively, to make your own buttermilk, add 1 teaspoon of vinegar or lemon juice to a ⅓-cup measuring cup, and fill the remaining space with any milk of your choice.

Fresh blueberries may be substituted. The bake time may decrease by a tiny bit.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/03/23/blueberry-buttermilk-bran-muffins/