Blueberry bran muffins

• ½ cup (112g) buttermilk 
• ½ cup (106g) golden brown sugar, packed 
• 1½ cups (92g) wheat bran 
• 1 cup (120g) all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon sea salt 
• 1 large egg, room temperature 
• 1 egg white, room temperature 
• ½ cup (100g) grapeseed oil 
• 1¼ cups (250g) Golden Raisin Purée (see below) 
• ¾ cup (120g) frozen blueberries
• ¼ cup (55g) turbinado sugar, for sprinkling

Preparation:

Preheat oven to 375° and line a 6-cup muffin tin with muffin liners. In the bowl of a stand mixer fitted with the paddle attachment, com- bine buttermilk, brown sugar, and wheat bran on low speed for 30 seconds. Scrape bowl well to prevent dry clumps. In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Add dry ingredients to buttermilk mixture on low speed. Stream in egg, egg white, and grapeseed oil and combine on medium-low speed for 30 seconds. Add raisin purée and mix on low speed until just combined. Fold in blueberries. Fill each muffin mold ⅔ full and sprinkle with turbinado sugar. Bake, rotating pan halfway through, until a toothpick comes out clean, 25 to 28 minutes.

Golden raisin purée

Ingredients:

• 1 cup (150g) golden raisins 
• ¼ cup (55g) water
• ¼ teaspoon orange zest

Preparation:

Place raisins, orange zest and water in a small saucepan. Bring to a simmer and simmer for 10 minutes. Remove from heat and cover with plastic wrap to allow raisins to rehydrate. Cool completely. Transfer raisins and liquid to food processor and purée. Let cool and store in a clean, smell-free container in the refrigerator up to 2 weeks.

Tips:

Golden Raisin Purée can be made ahead of time. You can store it in the refrigerator for up to two weeks.