Filled with berries but not too sweet, these bran muffins are perfect as a warm breakfast treat — and they freeze beautifully.
Heat oven to 400 degrees. Grease 12 muffin cups or line with paper liners.
In a separate bowl combine the flour, wheat bran, baking powder, baking soda, salt, cinnamon and ground ginger. Add the dry ingredients to the wet ingredients and gently whisk to combine until no dry pockets remain, but don’t overmix. Fold in the blueberries and ginger with a rubber spatula.
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