Blueberry Bran Muffins

These Blueberry Bran Muffins make a great snack.  They are healthy and taste great!  I got my recipe from here.

Serves 12

2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled (although still liquid)
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 tablespoon fresh lemon zest
3/4 cup natural cane sugar
2 cups Bran Cereal (like All-Bran)
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
2 cups fresh or frozen blueberries (see Recipe Notes)
1 tablespoon butter, to grease the pan
1 cup pecan halves, optional (for the tops)

Preheat the oven to 350°F. Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, lemon zest and sugar. Stir in the bran cereal and both flours and mix well until thoroughly combined. The batter should be pretty stiff at this point. Carefully fold in the blueberries.

Butter 12 standard-size muffin cups liberally. Fill each to the very top with batter. Scatter the tops of the muffins with the pecan pieces, if desired. Bake for 35 minutes or until the tops are firm and slightly brown. Let cool for 15 minutes before removing muffins from tins. Serve warm or cover and store at room temperature for up to 3 days. 

Changes:  you may use frozen blueberries or add small slices of banana