Blueberries are tiny powerhouses of nutrition and eating more of them can be an easy way to get the antioxidants necessary to fend off many different diseases. While blueberries are nutritional allies, they also happen to taste delicious, whether it’s all on their own or mixed into various cereals or baked goods.
This take on muffins pairs blueberries with whole grains and chips for a go-to breakfast or any-time-of-day snack. Enjoy “Blueberry Bran Chocolate Chip Muffins” from The Brain Boosting Diet (Whitecap) by Norene Gilletz and Edward Wein, PhD. This make-ahead batter yields a big batch, but leftover batter can be refrigerated up to three weeks, so feel free to bake up as many or as few muffins as you’d like.
Blueberry Bran Chocolate Chip Muffins
Makes 30 muffins
3 cups all-bran cereal
⅓ cup canola oil
⅓ cup plain Greek yogurt
1 cup hot tea
2 large eggs
2 tablespoons lemon juice + enough milk (skim or 1%) to equal 2 cups
½ cup firmly packed brown sugar
½ cup molasses or honey
2½ cups whole wheat flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
Zest of 1 orange
1½ cups fresh or frozen blueberries
½ to ¾ cup chocolate chips (semisweet or sugar-free)
- In a very large mixing bowl, combine bran with oil and yogurt. Pour hot tea over the mixture and let stand for 5 minutes. Stir well.
- Add eggs, milk mixture, brown sugar, and molasses. Stir until combined.
- Add flour, cinnamon, baking soda, and baking powder. Mix until blended.
- Stir in orange zest, blueberries, and chocolate chips, jut until combined.
- Either let batter stand for 30 minutes, until thickened, or cover and refrigerate for up to 3 weeks.
- Preheat oven to 375 F. Spray compartments of a muffin pan (or muffin pans) with nonstick spray.
- Scoop batter into the muffin pan(s), filling each compartment about two-thirds full.
- Bake 22 to 25 minutes, or until tops spring back when lightly touched.