Blueberry Honey Bran Muffins

Ingreadient:

• 1 cup buttermilk*
• ⅓ cup olive oil or melted coconut oil
• ⅓ cup honey
• 1 large egg
• Zest of 1 lemon
• 1 ½ cups wheat bran
• 1 cup white whole wheat flour or regular whole wheat flour
• 1 ½ teaspoons aluminum-free baking powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon fine-grain sea salt
• 6 ounces (1 cup) fresh or frozen blueberries
• 2 teaspoons turbinado sugar, AKA raw sugar

Direction

1. Heat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.
2. In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.
3. Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.
4. Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.