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Oh hai guys. Today’s post is a little different. I just returned from one of the most amazing weeks of my life in Israel. We ate and ate to our heart’s content, and then some. And as always happens when I meet so many ridiculously talented people, I begin brainstorming ideas on how I can make my blog— my business— more successful. Not just successful for myself, but for you all.
One thing that I’ve realized is that I’ve boxed myself into this “recipe” self, where I share (mostly) the baked goods that I love, but not much else. I don’t write about what I do on a daily basis, let alone write about the inner workings of my life.
I’ve done this for a few reasons: I don’t consider myself an authority on anything relating to wellness, lifestyle, or generally writing about life—I am a baking blogger, after all, so why would people care about me and my personal life?—and it’s pretty nerve-wracking to write about yourself on the internet.
But after experiencing such a vibrant and stimulating week abroad, I’ve realized that as much as I adore baking and blogging about dessert, I also have some non-baking topics that I want to share with you all. Some of these include:
Tips for staying healthy
How I’ve built my blog into a successful business
My workout routine
My relationship with food
More photography how-to’s
I want to hear from you guys, too. If you could ask me anything about myself, what would it be? What do you want to hear from me? What can I help you with, or offer, or talk through with you? This blog exists, after all, because of you. You are the cause for the success of Broma Bakery.
Tips on making these bran muffins
Toast the wheat bran—Toasting the wheat bran before adding it to the muffin batter gives these blueberry bran muffins the most incredible texture and a slightly nutty taste. The wheat bran needs just a few minutes in the oven to toast, and you should stir it occasionally to make sure it toasts evenly.
Sweeten with pure maple syrup—You want to use real maple syrup in this recipe, not the artificially flavored stuff. If you don’t have maple syrup, honey or agave would work as well.
Use white whole wheat flour—You don’t want to use regular whole wheat flour in this bran muffin recipe, because that’d make these muffins a little too earthy and dark in flavor. If you don’t have white whole wheat flour, regular all-purpose flour would work too.
Zest an organic orange—Since you’ll be eating the zest of the orange, you want to buy an organic orange. If you can’t get organic produce at your grocery store, give the orange a good wash under warm water before zesting it to wash off potential pesticide residue.
How to freeze muffins
These blueberry bran muffins are great to have on hand for a fast, filling breakfast throughout the week. To freeze these bran muffins, let them cool to room temperature before zipping them in a freezer-safe baggie. When you’re ready to eat these babies, either heat one up in the microwave or set it out on your counter overnight to thaw.
I’ll be posting my first Lifestyle post next week, and I’m really excited to share it with you all. Until then, comment below to let me know what you’d like to read about!!
1/4cup pure maple syrup (can also sub honey or agave)
1/2cup coconut oil, melted and cooled
2 large eggs
1cup fresh or frozen blueberries
Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
While the bran is toasting, heat 1 cup of the raisins with 1/2 cup water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
In a large bowl, mix together the toasted bran, whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, mix together the raisin puree, buttermilk orange zest, maple syrup, coconut oil, and eggs.
Mix the dry ingredients directly into the wet ingredients. Stir until the ingredients are just combined, then fold in blueberries.
Spoon the batter into the muffin tins (I did 1/4 cup scoops of batter), making sure the batter is rounded slightly on top.
Bake for 25 to 30 minutes, or until the muffins feel set in the center. You can freeze these indefinitely, then pull one out the night before so it thaws and is ready for the morning!