Bran muffins are my favorite of all muffins and these muffins get even better as the day goes on. I have tried and tested so many bran muffin recipes its ridiculous. This one I made up and with three trial and error I finally came up with the most perfectly delicious bran muffin in the whole world!!! Well I thinks so at least, (smile). There is a lemon/honey glaze that goes over the top after baking that just adds to the slightly sweet taste. The honey lemony combination is so yummy. And it was my youngest daughter Lili (who at 18 is an amazing and very creative cook) suggested I toss in some blueberries!!! Then there’s the bran that makes them healthy.. I use a combination of oat and wheat bran in mine. And viola’–the bestest most perfect bran muffin!!!
1 1/4 cups unbleached ap flour
2 1/4 cups bran
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 1/2 cup fresh or frozen blueberries
1/4 cup lightly packed brown sugar
1/4 cup melted butter
1/4 cup honey
1 cup buttermilk
2 beaten eggs
grated rind of 1 lemon
2 Tablespoons honey
juice of 1/2 lemon
Preheat oven to 350F degrees
Line 12 cup muffin pan with paper muffin cups
Put the butter, sugar, eggs, lemon rind, 1/4 cup honey and buttermilk in small bowl and mix to combine.
In a large bowl stir together to combine the flour, bran, baking powder, baking soda, and salt. Add the blueberries. Make a well in center of the flour mixture and add the buttermilk mixture. Gently mix together, but do not over mix. Batter may be thick and lumpy.
Fill 12 muffin cups and bake for 20-25 minutes. While the muffins are in the oven, mix lemon juice and honey in small bowl. Remove muffins from oven and place on wire rack to cool. While the muffins are still hot, dip the tops into the lemon honey mixture or drizzle over the top. Give the muffins a couple of minutes to absorb the lemon honey drizzle before serving
So good with my favorite cup of peppermint tea!!!