Monday, January 21, 2013

Blueberry Bran Muffins

I think of these as my pregnancy power muffins, with flax for Omega-3s, blackstrap molasses for iron, blueberries for antioxidants, and bran to keep things moving.  If it makes a difference, my (non-pregnant and presumably rather biased) husband will vouch for them, too, though.  Makes a dozen muffins.

The Ingredients:
1 c unbleached white flour
1 c whole wheat flour
1 c wheat bran
1/2 c brown sugar
1/4 c ground flax
1 T baking powder
1 t salt
1 1/2 c almond milk
1/3 c olive oil
1/4 c blackstrap molasses (or regular molasses for a milder flavor)
1 T vanilla
1 T apple cider vinegar
1 c blueberries

The Process:
  1. Preheat oven to 400°.
  2. Whisk together flours, bran, sugar, flax, baking powder, and salt.
  3. In a separate bowl, whisk together almond milk, olive oil, molasses, vanilla, and vinegar.
  4. Stir together wet and dry ingredients until just combined.
  5. Fold in blueberries.
  6. Pour into oiled muffin tins (filled very full) and bake until cooked through, about 24-26 minutes.


  1. These look awesome. I lived off of blueberry lemon scones the last month of pregnancy that had most of these things in them too! Must be something about blueberries!

  2. These look lovely! Think it'd be alright if i halved the sugar? (I'm not huge on sweets, and it's got the molasses too, anyhow). Also could you possibly add an email subscription box to your blog? I'd love to keep up with your posts <:

    1. I think they would probably be fine with less sugar. They're definitely on the sweet side as-is, though I don't find them super-sweet. Thanks for the suggestion on adding an email subscription box; I've never considered it before, but will look into it.

  3. Blueberry bran are probably one of my favorite muffins, although it’s been a long ass time since I’ve made them. Yours look great, they rose perfectly.


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