🫐🫐Blueberry bran muffins🫐🫐

This week, for my inquiry project, I made gluten-free blueberry bran muffins, and honestly, they turned out better than I expected. Muffins are something I’ve baked lots before, but gluten-free baking can still be unpredictable sometimes. With bran in the mix especially, it can be harder for gluten-free muffins to rise the way you want them to. This batch, though, came together really nicely and baked up soft and fluffy.

The blueberries added a lot of moisture and sweetness, which helped keep the muffins feel less dense. They held their shape, didn’t sink after cooling, and had a nice muffin top, which always feels like a win when baking gluten-free. I always find brand bran muffins a great breakfast when u don’t have enough time to cook anything.

These muffins are definitely something I’d make again, especially for an easy breakfast or snack to share.

Gluten-Free Blueberry Bran Muffins

Ingredients
• 1 ½ cups gluten-free 1:1 baking flour
• ½ cup wheat bran or gluten-free oat bran
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp salt
• 2 eggs
• ½ cup milk (or dairy-free alternative)
• ⅓ cup oil or melted butter
• 1 tsp vanilla extract
• 1 cup blueberries

Instructions
Preheat oven to 375°F and line a muffin tin.
Mix all dry ingredients together in a bowl.
In a separate bowl, mix eggs, milk, oil, and vanilla.
Combine wet and dry ingredients until just mixed.
Gently fold in blueberries.
Divide batter evenly into muffin cups.
Bake for 20–25 minutes, until a toothpick comes out clean.