One way to brighten up the blues is to bake. Our blueberry bran muffins are full of healthy, but still rich ingredients like toasted pecans, buttermilk, and Muscavado brown sugar.  Not too sweet and just a little cake-like, we think they are good for breakfast or dessert. Packed with a healthy amount of bran and using fifty percent whole wheat flour, you get a good dose of fiber which is good for keeping blood sugar levels steady and good for keeping the micro-biome happy. Enjoy these brans warm with butter, or tahini and jam, or simply naked.

Ingredients
1 stick softened dairy or non-dairy butter
2 large organic eggs (room temp)
3/4 cup dark Muscavado brown sugar (India Tree)
1 cup bran
1 cup organic white flour
3/4 cup organic whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 cup toasted pecans
2/3 cup dairy or non-dairy buttermilk (milk with 1 T lemon juice)
11/2 cup fresh or partially thawed organic blueberries
1 Tbs sour cream (optional)
1 Tbs maple syrup (optional)
healthy pinch of sea salt
orange zest (optional)

Recipe
Bake 350 degrees for 35-45 minutes

Mix dry ingredients in a bowl and set aside. Whip softened butter until fluffy. Add sugar. Add eggs one at a time. Add 1/3 of the dry ingredients, then 1/3 of the buttermilk. Continue until all the wet and dry are mixed. Add sour cream and maple syrup if including. Fold in the blueberries, then fold in the toasted pecans. Add zest of one or two oranges. If you prefer your muffins more dense you could add wheat germ or nut meal to your recipe. Pour into muffin tins or a buttered baking dish. Bake until lightly browned on top and done in the center, usually 35 to 45 minutes depending on what you are baking in.