Blueberry maple bran muffins

Step 1

Preheat the oven to 350°F and set an oven rack in the middle position. Grease a standard 12-cup muffin tin with non-stick cooking spray.

Step 2

In a large bowl, whisk together the 1 cup of the all-purpose flour, the wheat flour, wheat bran (or wheat germ), baking powder, baking soda, salt, and cinnamon.

Step 3

In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet).

Step 4

Rinse the blueberries and toss them in a small bowl with the remaining 2 teaspoons of flour until they are well-coated (the blueberries need to be wet in order for the flour to stick). Add them to the batter and fold gently with a spatula until evenly distributed. Using a ladle or ⅓-cup measure, scoop the batter into the muffin cups until they are almost full.

Step 5

Bake for 25 to 30 minutes, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto a wire rack. Serve warm. Store leftover muffins in an airtight container at room temperature for up to 2 days and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in a 350°F oven for 10 to 15 minutes.)