I sometimes eat oat bran as hot cereal in the morning and really like the taste of it. I recently found this muffin recipe at Chocolate & Zucchini and loved how they turned out. Add some of those wild berries you picked last summer (I added some frozen Saskatoon berries) and serve with your wild berry jams and jellies.

Blueberry Oat Bran Muffins

1 cup oat bran (preferably organic; wheat bran may be substituted)

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/2 cup unrefined cane sugar

1 cup blueberries (no need to thaw them if frozen)

1 cup plain yogurt (buttermilk can be substituted)

2 tablespoons vegetable oil (I use extra-virgin sunflower oil)

1 teaspoon pure vanilla extract

2 eggs, at room temperature

Makes about 12 muffins.

Preheat the oven to 360°F and line a 12-muffin pan with paper liners.

In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lump remains. Add the blueberries and toss gently to combine.

In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over-mixing.

Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters (to minimize the mess, use a spring action ice cream scoop. Bake for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.