"Mom, can you make bran muffins but without the bran?" my daughter Claire, 8, asked. I laughed. "Do you want blueberry muffins?" I replied. Yup.

Other people love these moist, oat bran muffins with blueberries.

Best Bran Muffins

This is a mighty fine recipe. Make 12-15 muffins. Or bake a few muffins and store the batter in the refrigerator for up to 10 days.

1 cup whole wheat flour or whole wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1-1/2 cups oat bran

3 tablespoons melted butter or oil
2 tablespoons brown sugar
2 tablespoons molasses
2 eggs, lightly beaten
1-1/2 cups buttermilk
¼ cup plain, nonfat yogurt
1 cup blueberries

Preheat oven to 375 degrees. Grease pan well.

Mix flours, soda and salt. Stir in the bran. Gently stir in blueberries. Coating fruit with flour keeps it from sinking to the bottom.

Beat butter or oil, brown sugar and molasses together. Add eggs, yogurt and buttermilk.

Gently mix dry ingredients into liquids just until combined. Fill well-greased muffins tins about ¾ full.

Bake muffins for 20-25 minutes. I baked them for 22 minutes.

Let muffins rest in pan on a wire rack for five minutes. Carefully run a knife around muffins to release them from the pan.

From “Laurel’s Kitchen Bread Book.”

Note: To increase moisture and rise, I added an extra egg and nonfat yogurt. Also substituted 1/2 cup of all-purpose flour for 100% whole wheat flour.