Whole Wheat Blueberry Bran Muffins

There is nothing more soothing than the smell of fresh baked bread.  Growing up, I remember that warm, made with love smell, coming out of the oven.  When you would take a deep breath and say “I love when mom makes muffins!”

I am always trying to find a healthy way to make comfort foods that create a quick warm breakfast or a little homemade goodness to add to school lunches for the kids.  Plus, fresh made whole grains are an excellent source of fiber and don’t have all the preservatives that store bought bread contain.  In this case I had stone ground hard red wheat that I purchased a local mill that is over 100 years old at the “Old Mill of Guildford” in Oak Ridge.  You can buy online and have them shipped to your house.  Makes a great gift for people who don’t live in the South and want yellow grits like my husband’s Aunt Pink in Mississippi!

I also believe that blueberries needs to be organic since any fruit that you eat the skin of can be a pesticide sponge. Since they are generally not the cheapest fruit to purchase I’m always looking for good deals.  Costco generally has frozen organic berries, like blueberries. Needless to say, organic wild blueberries from Costco are a staple in the freezer, for months when they aren’t available organic or in season.  These muffins, even though they are dense with nutrition and fiber, are also moist and delicious!

I have doubled the recipe occasionally since they freeze well and even made mini muffins which are a bite size and great for little fingers.  There are so many ways to modify a healthy muffin recipe so don’t be scared to try!  A pad of fresh Kerrygold grass fed butter and breakfast is served.  Try this with my egg muffins for a breakfast that is ready when you open your eyes!

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These freeze well and are great to add to school lunches!

Enjoy,