Blueberry Bran Muffins

• 2 large eggs
• 2/3 cup brown sugar, packed
• 1 cup unsweetened applesauce
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 tsp. vanilla extract
• 1 cup wheat bran
• 1 cup whole wheat flour
• 1 cup Robin Hood Nutri-blend flour or all-purpose flour
• 1/3 cup ground flax seeds
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1-1/2 tsp. cinnamon
• 1/4 tsp. salt
• 2 cups fresh blueberries

1. Preheat oven to 400F. Coat a 12 cup muffin tin with cooking spray.
2. In a bowl, whisk together until smooth and well combined eggs, brown sugar, applesauce, buttermilk, oil and vanilla.
3. In a large bowl, whisk together bran, flours, flax seeds, baking powder, baking soda, cinnamon and salt. Make a well in the center and add the wet ingredients. Stir together, just until flour disappears. Quickly stir in blueberries. Scoop the batter into the prepared muffin tins (they will be full) and bake until tops are golden brown and spring back when lightly touched, about 20 - 25 minutes. Cool muffin pan on a wire rack for at least 10 minutes before removing the muffins from pan.

eggs, brown sugar, unsweetened applesauce, buttermilk, canola oil, vanilla extract, bran, whole wheat flour, flour, ground flax seeds, baking powder, baking soda, cinnamon, salt, fresh blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-bran-muffins-50084193 (may not work)