Looking for something to surprise mom with on Mother’s Day morning? How about muffins! This apple-blueberry muffin recipe is one of our favorite Sunday morning breakfasts. We always pick a ton of extra blueberries in the summer and freeze them so that we have blueberries just for this recipe. Keep that in mind when you go picking this August. This recipe has been tweaked over time to find the right balance of sweetness. The fruit keeps these muffins moist and lighter than your usual bran muffin.
Apple-Blueberry Bran Muffins
1⅔ cup wheat bran
1⅓ cup whole wheat flour
1 tablespoon + 1 teaspoon baking powder
⅓ packed cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
¾ cup milk (we use skim)
2 whole eggs + 1 egg white, beaten
2 tablespoons pure maple syrup
⅓ cup vegetable oil
1⅓ small apple, peeled and chopped (tart apples are preferred but any apple will work)
1 ½ cups blueberries, thawed frozen or fresh
1 tablespoon granulated sugar
- Preheat oven to 350°F.
- Combine bran, flour, baking powder, sugar, nutmeg, cinnamon and apples; set aside.
- Mix together milk, eggs, maple syrup, and oil; mix into flour mixture until dry ingredients are just incorporated, then gently fold in blueberries. Do not over mix.
- Scoop into oiled muffin tins, sprinkle with sugar, and bake until toothpick comes out clean, about 30 minutes.
Let the muffins cool in the muffin tin for about 10 minutes. This will keep them from crumbling as you remove them. Add a Mimosa and you have yourself the perfect Mother’s Day breakfast. OK, well, MY perfect Mother’s Day breakfast.