I have always thought of or rather tried not think of bran muffins, associating them with the dry tasteless cardboard muffin "healthy" people eat. Well.... what can I say, I am now one of those people trying to be healthy. I made the Blueberry Bran Muffins from the Baking with Less Sugar. Much to my delight, I would eat them any day. I have to confess being very partial to blueberries so the Blueberry Bran Muffins were an absolute treat. So full of blueberries, it provided a fresh sweetness and moistness to the muffins and a certain childlike enjoyment when one had to lick the purple juices when finishing the last bits of the muffin.
Adapted from Better Than Flour Blueberry Bran Muffin
180g/ 3/4 cup creme fraiche, at room temperature
Bake for 35 to 45 minutes, or until the muffins are entirely golden brown on top and spring back lightly when you press them in the center. There's a lot of fruits in these muffins, so make sure you bake them enough so that the insides of the muffins don't get soggy. Let the muffins cool in the pan on a wire rack for 20 minutes, then remove them from the pan.