Heat oven to 325 degrees Fahrenheit 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 (a few remaining streaks of flour are fine). Gently fold in the berries.
Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
Bake 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 pan on a wire rack for 10 minutes before removing from tin.
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.
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