This recipe from Dyan Solomon from Montreal cafe Olive + Gourmando is nothing short of amazing. If you have time, I strongly encourage you to let the buttermilk and wheat mixture steep overnight. It really makes a big difference!
SERVING SIZE
24 Muffins
INGREDIENTS
2 cups of buttermilk
105 grams (About 1 3/4 cups) of wheat bran
325 grams (About 2 1/4 cups) of flour
2 teaspons of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
120 grams (About 1/2 cup) of butter
215 grams (About 1 cup) of brown sugar
3 eggs
1 tablespoon of vanilla extract
3 cups of blueberries, fresh or frozen
PREPARATION
Mix buttermilk and wheat bran. Set aside for one hour or overnight in the refrigerator.
Preheat oven to 375F. Line muffin pans with paper cups.
In a medium bowl mix the flour, baking powder, baking soda and the salt. Set aside.
Mix butter and brown sugar on high speed with a hand held mixer 4 minutes or until the mixture is pale and smooth. Add the eggs one at the time and the vanilla extract. Mix on high speed for one minute. Add the buttermilk and wheat brand mixture.
Incorporate the dried ingredients using a wooden spoon or spatula until just mixed. Fold in the blueberries carefully.
Fill the muffin cups two third full and bake for 20 minutes
Effortlessly Chuck 