Honey sweetened, 100% whole grain bran muffins that are light, fluffy and delicious! Add blueberries or any other fruit you’d like. This recipe is flexible!
Recipe adapted from Smitten Kitchen’s blue sky bran muffins.
*Make your own buttermilk (with dairy free option): Pour 1 tablespoon vinegar or lemon juice into a liquid measuring cup. Pour in your milk of choice (nut milk or low fat coconut milk should be fine) until you hit the 1-cup line. Let the “buttermilk” rest for 5 to 10 minutes and then use as directed.
Why buy organic? Berries are generally sprayed pretty heavily with pesticides. The outsides of citrus fruits are also sprayed with pesticides, which is why it’s best to buy organic citrus when you’re using the zest.
Storage suggestions: These muffins should keep well for two to three days at room temperature. Store in a freezer-safe bag in the freezer for longer keeping.
Change it up: Deb says you can use any type of fruit in this muffins, other than pineapple or citrus chunks. She used the fruit as a filling rather than folding it in. Check her post for details. Feel free to substitute orange or lime zest for the lemon zest and/or omit the zest and add complementary spices instead.
If you love this recipe: You’ll also love my blueberry maple tea cake, blueberry lemon muffins, blueberry scones, lemon poppyseed muffins and blueberry frozen yogurt.