Blueberry Bran Muffins - cooking recipe

Ingredients

Pam cooking spray
2 cups all-purpose flour
1 tablespoon morton's coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup dark molasses
3 large eggs
6 cups wheat bran
2 cups frozen blueberries (do not thaw)

Preparation

Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray.
Whisk flour, salt, baking soda and baking powder in medium bowl.
Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
Add wheat bran and stir until almost blended.
Add frozen berries and stir until evenly disrtibuted.
Divide batter equally among prepared muffin cups, about 2/3 cup each.
Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely.
Can be made 8 hours ahead. Let stand at room temperature.