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Blueberry Bran Muffins

Blueberry Bran Muffins

Shiloh Farms Blueberry Bran Muffins

Blueberry Bran Muffins
Yields 18 muffins


1 C. boiling water
1 C. Shiloh Farms Organic Oat Bran
½ C. Shiloh Farms Raw Alfalfa Honey
2 C. PureLiving Organic Sprouted Spelt Flour
2 tsp. aluminum-free baking powder
½ tsp. baking soda

1 tsp. cinnamon
¼ tsp. Shiloh Farms Himalayan Pink Salt
2 large eggs
¼ C. canola oil
1 C. plain yogurt

1 C. fresh blueberries
½ C. Shiloh Farms Sliced Almonds (or nuts of choice, chopped)


1. Preheat oven to 375º; spray muffin tin with non-stick spray
2. In large bowl, mix bran, honey, and boiling water; let stand for 5 minutes
3. Meanwhile, sift flour, baking powder, soda, cinnamon, and salt in separate bowl; set aside
4. Stir eggs, oil, and yogurt into bran mixture; add in flour mixture with rubber spatula until a few lumps remain, then 
gently fold in blueberries
5. Portion batter into prepared tins, filling about 2/3 full; top each muffin with sliced almonds

6. Bake immediately in preheated oven for 20-25 minutes
7. Cool in pan for 10 minutes before turning out; allow to cool completely before serving

Tip: If blueberries aren't in season, you can certainly use frozen berries. Or, try using rehydrated Shiloh Farms Organic Wild Blueberries. Just cover 1 part fruit with 2 parts water (or fruit juice) and set for 2-3 hours in refrigerator. Drain excess liquid and proceed with recipe.

Recipe: Chef Joel Robinson

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