My great-grandmother passed down the BEST bran muffin recipe. Moist and sweet with lots of yummy raisins…so delicious. My mom has now taken the responsibility of making these muffins and they are phenomenal; every time I visit her she gives me a bunch to take home. However, I decided to challenge myself to make them a little healthier, since they are traditionally made with lots of sugar and sour cream. So I substituted honey, whole-wheat flour, coconut oil, and plain Greek yogurt. I also used fresh blueberries because they are delicious and gooey when baked. I also decided to add Blue Diamond Blueberry almonds to the top of the muffins for an added crunch and extra flavor. While not exactly the same as my great-grandmother’s, these muffins are pretty darn delicious in their own right.
Also a big thank you to my Aunt Diane and Aunt Rita for supplying me with loads of new baking dishes and tools – I’m sure you’ll recognize many items in these pictures and in pictures to come! 🙂
Blueberry Almond Bran Muffins
- 1/4 cup honey
- 1 egg, well beaten
- 1/4 cup coconut oil, melted
- 1/2 cup milk
- 1 1/4 cups whole-wheat flour
- 1 1/4 tsp baking soda
- 1 1/2 cups bran flakes
- 1 cup fresh blueberries
- 1/2 cup boiling water
- 1/4 cup Blue Diamond Blueberry Almonds
1.) Add boiling water to blueberries in a small bowl and set aside. Beat 1 egg in a medium sized mixing bowl and add honey, coconut oil, milk, and yogurt. Whisk together.
2.) Add in the dry ingredients and mix well. Finally, add in the blueberries with the water included. Cover mix and let stand in refrigerator overnight. Will keep for months (never tested this myself though!)
3.) When ready to bake, preheat oven to 400 F. Chop almonds into small pieces. Pour batter into greased muffin tin – I filled the wells about 3/4 of the way; fill to the top if you want bigger muffins. Top with chopped almonds and bake for 20 minutes. Let cool and enjoy!
This post is sponsored by Blue Diamond Almonds.