Ingredients
Scale
- 1 ½ cups wheat bran
- 1 cup milk (dairy or almond)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg, beaten
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C) to ensure a high initial heat for those tall bakery tops. Grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, combine the wheat bran and milk. Let this mixture sit for about 5 to 10 minutes. This step is crucial because it softens the bran, ensuring your muffins are tender rather than gritty.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate smaller bowl, whisk the egg, oil, and vanilla extract. Pour the egg mixture and the soaked bran mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries and chocolate chips by hand.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for that signature bakery look. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best chocolate-melting experience.
- Cook Time: 35 minutes