Ingredients
Scale
- 1 ½ cups wheat bran
- 1 cup all-purpose flour (or whole wheat pastry flour)
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or Greek yogurt mixed with a splash of milk)
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease them generously with non-stick spray. In a large bowl, whisk together the wheat bran, flour, cocoa powder, baking powder, baking soda, and salt until well combined and no cocoa clumps remain.
- In a separate medium bowl, whisk the egg and brown sugar until smooth. Stir in the buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this makes the muffins tough. Fold in the chocolate chips and blueberries last.
- Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for that classic bakery-style high dome. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes 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.
- Cook Time: 35 minutes