Blueberry Lemon Bran Muffins

I played around with my Mother’s bran muffin recipe and figured out a way to use our great Michigan blueberries paired with lemon. This one is a new favorite in our house.

4 1/2 cups bran flakes
2 cups milk
1 1/2 cups sugar
2 eggs, slightly beaten
3/4 cups oil
zest and juice of one lemon for batter
2 1/2 cups flour
1 tsp. Baking powder
1 1/2 tsp. Baking soda
1/2 tsp. Salt
2 cups rinsed and drained blueberries, dredged in about 2 Tbs. flour

Glaze: Combine zest and juice of 1 lemon and enough powdered sugar to make light glaze.

Combine bran flakes and milk and allow flakes to soften about 5 minutes. Add sugar, eggs, oil, lemon zest and lemon juice. Combine dry ingredients and add to wet mixture. Fold in blueberries. Bake at 400 degrees for about 15- 20 minutes in lined muffin tins. Brush a light layer of the glaze on the muffins while they are still warm. Makes a little over 2 dozen muffins.