Blueberry Bran Muffins with Eggs

Directions

• Preheat the oven to 325°F (165°C). Grease a 12-cup muffin tin or line with paper liners for easy removal.
• Mix the wet ingredients: In a small bowl, whisk together 1 cup of buttermilk, ⅓ cup of melted coconut oil, ⅓ cup of honey, 1 large egg, and the zest of 1 lemon until smooth and well combined.
• Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups of wheat bran, 1 cup of whole wheat flour, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and ¼ teaspoon of salt until evenly distributed.
• Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could lead to dense muffins.
• Fold in the blueberries: Gently fold in 1 cup of blueberries to avoid crushing them. If using frozen blueberries, fold them in while still frozen to prevent streaking in the batter.
• Fill muffin tins: Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
• Bake: Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
• Cook the eggs: While the muffins are cooling, cook the 2 eggs as desired—scrambled, fried, or poached. Or cook 2 eggs each morning to enjoy with muffins.