Maple Blueberry Bran Muffins

 

PREP TIME: 25 mins

TOTAL TIME: 50 mins

SERVINGS: 14 muffins

 

INGREDIENTS

 

1-1/4 cups all-purpose flour

3/4 cup whole wheat flour

1/2 cup wheat bran or wheat germ

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

2 large eggs

1/3 cup Fulton's Organic Maple Syrup

1/3 cup plus 3 Tbsp sugar

1/2 cup vegetable oil

1-1/2 cup low-fat milk

1 cup fresh (or frozen unthawed) blueberries

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​INSTRUCTIONS

Preheat oven to 400 degrees. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins so 7 in each pan).

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In a large bowl, whisk together the flours, wheat bran/germ, baking powder, baking soda, salt and cinnamon.

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In another bowl beat together the eggs, Fulton's Organic Maple Syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (Note: batter will be very wet).

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Rinse the blueberries (unless using frozen, in which case do not rinse) and toss in a bowl with 2 tsp of flour, until well coated (they need to be a bit wet in order for the flour to stick). Using a ladle or half-cup measure, fill the muffin cups three-quarters full. Use your hands to evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). If you leave them showing they will create holes in the muffins. Carefully fill the empty cups in each muffin tin half-way with water.

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Bake for 20-25 minutes, rotating pans midway through, until golden brown around the edges. Cool in the pan for 5 minutes, then turn muffins onto wire racks. Serve warm and enjoy!

Store leftover muffins in an airtight container. They freeze well.

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