High Altitude Maple Blueberry Bran Muffins
These hearty and wholesome bran muffins are sweetened with pure maple syrup and juicy blueberries, for a healthier muffin that's still totally delicious and ready in 30 minutes.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup unsweetened applesauce
- ½ cup whole milk
- ⅓ cup pure maple syrup
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 cup wheat bran or wheat germ
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a 12-cup muffin pan with paper liners and lightly spray the liners with non-stick baking spray. Or, you can skip the liners and just spray the pan with non-stick baking spray. These muffins actually stick quite a bit to paper liners, so I prefer baking them just in a greased pan with no liners.
- In a bowl, whisk together the applesauce, milk, maple syrup, melted butter, eggs and vanilla.
- Separately, whisk together the flour, wheat bran, baking powder, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet, and whisk just until combined. Fold in the blueberries.
- Divide the batter between the muffin cups, filling them nearly full.
- Place the pan in the oven, and turn the heat down to 375 F. Bake the muffins for about 20-22 minutes, until the tops spring back when gently touched.
- Cool the muffins in the pan for several minutes, then transfer to a cooling rack. Let cool slightly, then serve warm with soft butter.
Notes
Store leftover muffins in an airtight container at room temperature for up to 2 days. Reheat individual muffins in the microwave for 30-40 seconds at 50% power.
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