What do you do when the weather is hot and it makes your bananas go bad in 2 days flat.  Well you make banana muffins of course.  I didn’t want to just make ordinary banana muffins so I decided to mix it up a bit with some bran and blueberries.

I have always been a fan of bran muffins, they just make you feel healthy after you eat them.  Sure these muffins have a cup of butter and cup of brown sugar, but it gives you the illusion that you are eating something really healthy.

These muffins definitely did not disappoint, they had all the goodness of a bran muffin with a little sweet from the blueberries and banana.

Blueberry Banana Bran Muffins

2 1/8 cups flour

2 1/4 cups wheat bran

2 teaspoons baking soda

1 3/4 teaspoons salt

2 1/2 cups mashed ripe banana

1 cup and 2 tablespoons butter, room temperature

2 large eggs

1 cup brown sugar, packed

2 cups blueberries

Preheat oven to 375 degrees.

In the large mixing bowl, whisk together the flour, wheat bran, baking soda, and kosher salt.

In the bowl of the stand mixer, beat the mashed banana and the softened butter until mixed. It may look lumpy, but that’s ok. Add the eggs and brown sugar and mix until thoroughly combined.  Gently fold the flour mixture into the banana mixture, just until combined. Don’t overmix. Then fold in the blueberries.

Scoop the batter into the muffin cups. Take care not to overwork the batter. The batter will be mounded over the top.

Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean. The muffin tops should be medium brown.

Cool in the pan for 5 minutes, then remove and cool on a wire rack.