Blueberry Bran Muffins

• 1 1/2 cups (355 ml) wheat bran
• 1/2 cup (120 ml) oat bran
• 1 cup plus 2 tbsp (240 ml + 30 ml) buttermilk
• 2 medium, very ripe bananas
• 1 egg
• 1/3 cup (80 ml) oil
• 1 tsp (5 ml) vanilla extract
• 1/2 tsp (2.5 ml) salt
• 1/2 cup (100 ml) brown sugar
• 3/4 cup (180 ml) whole wheat flour
• 2 tbsp (30 ml) ground flaxseed
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) baking powder
• 3/4 tsp (3.75 ml) cinnamon
• 1 cup (240 ml) fresh or frozen blueberries
• 1/2 cup (120 ml) pecan pieces (or something else, such as finely diced apple)
• 1/3 cup (80 ml) apple or blueberry jam, optional
• Note: The ingredient list previously included both "2 tbsp ground flaxseed" and "1 tbsp flax seed." Please clarify if both forms are intentional; instructions reference both.

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line 12 muffin cups with liners.

2. 2

   Mix the buttermilk, wheat bran, and oat bran and set aside for at least 5 minutes to soak.

3. 3

   In another bowl, mix the flour, baking powder, and baking soda, and set aside.

4. 4

   Dust the nuts with a teaspoon or so of your flour mixture, which will prevent them from sinking to the bottom of the muffins, and set them aside.

5. 5

   In a large bowl, mash the bananas, add the sugar, oil, egg, vanilla, ground flax seeds, flax seeds, and cinnamon, and mix well. Stir in the buttermilk mixture.

6. 6

   Sift the flour mixture into the batter and start gently folding with a rubber spatula.

7. 7

   Add the blueberries and nuts while you are folding. Make sure not to overmix and mix only until combined.

8. 8

   Fold in the jam, if using; it doesn't need to be folded in perfectly—you still want to see streaks of it.

9. 9

   Divide the batter between the muffin tins and bake in the preheated oven for 19–21 minutes. The toothpick inserted in the centre of the muffin should come out mostly clean with a few moist crumbs, not wet batter.

10. 10

    Cool for 5 minutes, then turn out onto a wire rack to finish cooling. Enjoy!