Blueberry-Banana Bran Muffins

I had one old banana sitting in my fruit bowl getting very soft and very brown.  One more day and it was going to get moldy!  So, I decided to make a 1/2 batch of Eating Well's Banana-Bran Muffins.  I made a few modifications of course.  You see, right now, blueberries are on sale for 1.99 a pint.  So, I bought three pints and have been eating them whenever I want a snack.  However, I just had to throw some in these muffins instead of their recommended chocolate chips.  I will save the chocolate chips for another day.  These muffins were great warm.  They aren't overly bran-y or overly banana-y.  But that was okay with me.  They were just what I wanted this morning! 

Note: As I write this recipe out, I realized that I left out the canola oil on accident.  The muffins were still tasty.  If you are concerned about them being too dry, put it in.  If you are really concerned about fats and stuff, leave it out and see if you like it.  I'm writing the oil into the recipe however.

Blueberry-Banana Bran Muffins

Adapted from Eating Well (Banana-Bran Muffins)

Makes 6-7 regular sized muffins

1 large egg
1/3 cup packed light brown sugar
1/2 cup mashed ripe bananas (1 medium)
1/2 cup buttermilk (or soured milk = 1/2 cup milk + 1/2 Tablespoon lemon juice or vinegar)
1/2 cup unprocessed wheat bran (like Bob's Red Mill)
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/4 cup + 2 Tablespoons all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fresh blueberries (or however many you like) (I'm sure frozen would be fine too)
1/3 cup chopped walnuts

1. Preheat oven to 400°F. Coat 6-7 muffin cups with cooking spray. 
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Add the blueberries and stir to coat.  Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in the walnuts. Scoop the batter into the prepared muffin cups (they’ll be quite full).  Put one ice cube into each empty muffin cup.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.