No, seriously.



It has seemed in the past that I could not bake a bran muffin to save my life. And that’s sad, because they’re one of my favorite breakfast foods. They’re also great for those of us trying to increase our iron consumption because of the double iron-y (not irony. These are not ironic muffins. They are very serious) goodness of molasses + wheat bran. Often times, however, they end up too cake-y, greasy, or sweet. These are the perfect balance of dark and mysterious and healthy and happy and they’re positively exploding with berries.


Incidentally, this is the second recipe I’ve made this week using Earth Balance Coconut Spread (the first was EatLiveRun’s Loaded Oatmeal Cookies) instead of butter and I’m totally in love. I’ve been hooked on Earth Balance sticks since my vegan days, and I have never been a fan of butter for high altitude baking where it always seems to leave everything greasy and dry, but this stuff…oh wow. Highly recommended. And I didn’t get paid one thin dime to say that.


Adapted from Circle B Kitchen

ZOMG Berry Bran Muffins

Preheat oven to 425 degrees Fahrenheit. Spray and line 12-muffin standard tin.

1 stick (½ cup) Earth Balance Coconut Spread, softened. 

1/4 cup firmly packed light brown sugar

1 large egg

1 cup sour cream
1/4 cup dark molasses
1 1/2 cups blueberries or frozen mixed berries. If using frozen raspberries/blackberries, thaw for thirty seconds in microwave. Don’t thaw blueberries (unless they’re mixed in and you can’t separate them…)
1 cup all-purpose flour (+ 2 tbsp if at altitude)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup wheat bran 

Heat oven to 425.

Cream coconut spread with brown sugar in large bowl. Add egg, then sour cream and molasses, and beat until uniform and creamy. In smaller bowl, combine flour, baking soda, salt, and bran. Add to wet mixture and fold just until combined (should be chunky and like wet cement, not smooth). Thaw berries for 30 seconds in microwave if using mixed (highly recommended!), then fold in. Fill muffin tin with batter using ice cream scoop (it should perfectly yield 12 muffins. They won’t rise too much, so don’t worry about them oozing over.)

Pop ’em in the oven on a shelf one notch above the middle. Bake at 425 degrees for five minutes, then turn down to 400. Bake at 400 for 15 minutes or until the tops are toasty brown.

Like so.

You’ll want to cool them for a minute or so, but try to turn them out onto a paper towel spread on a table as soon as you can (this prevents them from getting soggy, the tragic downfall of many a berry-filled baked good). You will also want to eat one approximately one minute and thirty seconds after they come out of the oven, though be careful for molten blueberries.