BLUEBERRY BRAN MUFFINS

Blueberry Bran Muffins image

Bake a batch of better-for-you breakfast muffins by using oil instead of butter, swapping out some of the sugar for maple syrup, and adding nutty, nutritious bran.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries
1/2 cup wheat bran or wheat germ

Steps:

Preheat the oven to 400 degrees. Grease a standard 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.

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