Blueberry Bran Molasses Muffins

Directions

Preheat the oven to 350℉ (180℃) F and line the muffin tins with paper or silicone liner.

In a large mixing bowl, add the flour, salt, baking powder, baking soda, and cinnamon. Stir until evenly mixed.

In another medium bowl, mix the yogurt, sugar, molasses, honey, eggs, and vanilla extract until well combined. Add the wheat bran and blueberries, and stir just enough to incorporate.

Divide the batter among prepared muffin tins, and bake for about 25 minutes if you use fresh berries, about 35 minutes if using frozen berries, or until a tested wooden skewer inserted into the center comes out clean.

Let cool slightly, and remove from the muffin tins. Serve warm or at room temperature.

Storage

The muffins can keep in an air-tight container for a week in the refrigerator, and up to a month in the freezer.

How to make bran muffins moist?

The addition of the blueberries, yogurt help keep these bran muffins with molasses moist for up to a week.