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Fall is finally falling upon us. I feel a little like Phil Dunphy with that witticism, but I couldn’t help myself. :) Fall and warm baked goods always go together, so needless to say, I’ve been doing a lot of baking lately.
My pumpkin kick has been getting a little out of hand, so I decided to try a new recipe this weekend that is completely void of pumpkin and is instead focused on the delectable juiciness of organic blueberries.
The original recipe for Honey Coconut Blueberry Bran Muffins comes courtesy of Skinnytaste.com, but I tweaked it a bit because of my husband’s pickiness and simply because I was out of some of the ingredients for which it called.
First of all, I skipped the coconut and walnuts entirely, although next time I may include them simply because the flavors seems like they would make an interesting combination. The muffins were bursting with flavor even without these ingredients, so if you are lacking them in your kitchen, just do without.
Secondly, as odd as this seems, the Super Target in my area carries wheat germ but not wheat bran. While many people believe these are the same thing, they are actually different parts of the wheat kernel. Regardless, I substituted wheat germ and it worked very well.
The last change I made was to use 6 oz. of blueberries instead of 12 oz. Eating fresh, organic produce is unfortunately expensive, so I decided to try it with fewer blueberries just to save some money. Every bite was filled with the taste of plump blueberries; I wonder if 12 oz. would almost be too much fruit.
This is definitely a recipe we will be using again in my household! The original recipe claims to only make 16 muffins, but using regular paper liners, it yielded 24 average-sized muffins!
