Blueberry Buttermilk Bran Muffins

Often it is hard to make good life choices. What we 'should do' and what we 'feel like doing' duke it out on a regular basis with mixed results. I should do laundry and pay bills. I feel like surfing the Internet and watching a movie. I should get out of bed and exercise. I feel like rolling over and ignoring the alarm. For many this battle turns ugly when it enters the kitchen. A piece of fresh fruit for dessert or a bowl of chocolate ice cream? Carrot sticks when the munchies strike or chips and peach salsa? (My 'should do' surrendered that battle a long time ago.) Yet, now and then the dust settles and a recipe comes along that makes peace with both sides.

These blueberry buttermilk bran muffins are filled with healthy ingredients that will satisfy your 'should do' and pack a delicious berry flavor that will keep your 'feel like' happy too. A quick recipe, I often make a batch on Saturday morning in the hour between my first cup of coffee and when Mr. B rolls out of bed. (Can you tell who the morning person is in our house?)

The combination of whole wheat pastry flour, oat bran, and ground flax seed creates a blend of high fiber ingredients while still maintaining a tender crumb. Buttermilk keeps the fat content low and adds a delightful creamy tang. When dipped in a bowl of vanilla yogurt, these muffins will start any morning off with a happy peace of mind because what you 'should do' and what you 'feel like doing' are one and the same.

Blueberry Buttermilk Bran Muffins (Printable Recipe)
Adapted from Chocolate and Zucchini
Makes 12 muffins

Ingredients:

Muffins

1 cup oat bran
3/4 cup whole wheat pastry flour
1/4 cup ground flax seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cane sugar
1 cup blueberries (if frozen, do not thaw)
1 cup buttermilk
2 Tablespoons vegetable oil
1 teaspoon pure vanilla extract
2 eggs

Topping (optional)

1/4 cup rolled oats
1/8 cup sliced almonds
1/8 cup cane sugar
1/4 teaspoon cinnamon

Directions:

Preheat the oven to 360 degrees with a rack in the middle. Line a 12 muffin tray with paper muffin liners.

In a large bowl, combine the oat bran, flour, flax, baking powder, baking soda, salt, and sugar. Mix the dry ingredients until they are thoroughly combined. Next add the blueberries and gently mix them into the dry ingredients.

In a smaller bowl, mix together the buttermilk, oil, vanilla, and eggs until they are well combined. Pour this wet mixture into the large bowl and stir gently until all the dry ingredients are moistened. Be careful not to over mix the batter. (A few lumps are okay!)

In a small bowl mix together the topping, combining the rolled oats, almonds, sugar, and cinnamon.

Using a spoon, fill the lined muffin molds with batter. If using, evenly sprinkle the topping on top of the batter. Place the tray into the oven and bake for 15-20 minutes, or until the muffins are set and have golden edges. (A toothpick inserted into a muffin should come out clean.) Transfer muffins to a cooling rack. Serve warm or at room temperature.