I made these for a meeting a month ago and they were a hit. A couple people wanted the recipe and like a fake-baker, I hadn’t bookmarked or remembered where on earth I’d found it.
Finally, I found it and made it again, doubling it for good measure. It’s different from most berry-bran muffins I’d come across because it has so much bran (without being dry or gritty) and a lot of wonderfully tart and probiotic-rich yogurt.
It’s tempting to put a ton of berries in, but don’t do it. Just a couple suspended in the batter keep the muffin together and just the right amount of sweetness.
I’d like to try this again and let the flour, bran, and yogurt soak together overnight for a more traditional approach. For more information on why and how to soak your grains (and nuts and legumes), read this blog post and get a copy of Nourishing Traditions, easily the most referenced book in my kitchen.
Blackberry Oat Bran Muffins
Adapted from Chocolate and Zucchini
1 cup oat bran
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup unrefined cane sugar
1 cup blackberries (no need to thaw them if frozen)
1 cup plain yogurt
2 Tbs coconut oil or butter, melted
1 tsp vanilla extract
Preheat the oven to 350 degrees and line a regular 12 muffin pan or large 6 muffin pan with paper liners.
In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lumps remain. Add the blackberries and toss gently to combine.
In another bowl, whisk together the yogurt, melted oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over mixing.
Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters. Bake for 12-16 minutes for regular muffins or 18-22 minutes for large ones, until a toothpick inserted into the middle of a muffin comes out clean.