Earlier this week, I shared with you the first of my favorite muffin recipes: Banana Oatmeal Muffins. Today’s recipe is Blueberry Bran Muffins--another great natural health food recipe. A lot of the ingredients are available at Swanson Health Products, and you can get the others at your favorite local grocery store or health and nutrition store.

Blueberries are a remarkable super fruit loaded with beneficial antioxidants. Their deep blue color comes from phytonutrients known as anthocyanins. The wheat bran delivers fiber while the honey adds a hint of sweetness that makes you think this can’t possibly be good for you.

Blueberry Bran Muffins

Ingredients:
1 ½ cup wheat bran
1 cup skim milk
½ cup applesauce
1 egg
¼ cup honey
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries, fresh or frozen
½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 375 degrees.
2. Coat muffin tins with cooking spray or line with paper liners.
3. In a small bowl, mix together wheat bran and milk. Let stand for about 10 minutes.
4. In a mixing bowl, combine flour, soda, baking powder and salt.
5. In a separate bowl, mix applesauce, egg, honey and vanilla. Add the bran and milk to this wet mixture.
6. Add the dry ingredients to the wet ingredients. Stir just until moistened.
7. Fold in blueberries.
8. Divide batter into either 12 regular or 24 mini-muffin tins.
9. Bake at 375 degrees for 15 to 20 minutes or until an inserted toothpick comes out clean.
10. Cool at least 10 minutes before removing from the pan.

To preserve quality and freshness, I recommend storing them in the refrigerator and warming them before serving. I sometimes put them in snack bags and tuck them in the freezer too--that way they are always ready to go.