Sarah Sanneh’s Blackberry Bran Muffins

These Blackberry Bran Muffins are a delicious addition to your breakfast or snack routine, and they’re freezer-friendly! Loaded with zucchini, blackberries, and wheat bran, they’re a nice balance between a halfway healthy breakfast and dessert.

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 28 muffins

Calories: 207 kcal per serving

Ingredients

3 ⅔ cups - all-purpose flour
1 tbsp - baking soda
1 tsp - salt
1 cup - wheat bran
1 ½ cups - unsalted butter
¾ cup - light brown sugar
⅔ cup - molasses
1 cup - zucchini
3 cups - fat free sour cream
1 ½ cups - fresh blackberries

Instructions

Preheat oven to 350F degrees.
Whisk flour, baking soda, salt and bran together in a large mixing bowl.
Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream in a large bowl.
Mix wet ingredients into dry, and then gently fold in blackberries (try not to burst!).
Grease and fill a muffin tin nearly to the top with batter and bake for 30 minutes, or until a toothpick inserted comes out clean. Store covered at room temperature for up to 4 days.
To freeze: Cool muffins completely, then store in a gallon size freezer bag for up to 1 month. Leave out on the counter for 30 minutes to thaw.

Nutrition