Ingredients
Scale
- For the Muffins:
- 1 ½ cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil or melted coconut oil
- 1 large egg
- 2/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup fresh blueberries
- ½ cup semi-sweet chocolate chips
- For the Streusel Crumb:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons cold butter, cubed
- ¼ teaspoon cinnamon
Instructions
- Step 1: Preparation and Bran Soaking
Preheat your oven to 425°F (218°C). This high temperature is the secret to getting those tall muffin tops. Grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, combine the wheat bran and buttermilk. Let this mixture sit for about 10 minutes. Soaking the bran softens the outer hull, ensuring your muffins are moist rather than gritty. - Step 2: Mixing the Batter
In a large bowl, whisk together the oil, egg, brown sugar, and vanilla extract until smooth. Stir in the soaked bran mixture. In a separate smaller bowl, sift together the whole wheat flour, baking soda, baking powder, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this makes the muffins tough. Gently fold in the blueberries and chocolate chips. - Step 3: Topping and Baking
Prepare the streusel by mixing the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork until the mixture resembles coarse crumbs. Scoop the muffin batter into the prepared tin, filling each cup to the very top. Sprinkle a generous amount of streusel over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes. A toothpick inserted into the center should come out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 40 minutes