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serve.
    8. The scones are best enjoyed the same day you bake them, but they can be stored at room temperature in an airtight container for up to 2 days. If you keep them for longer than 1 day, refresh them in a 300°F [150°C] oven for 4 to 5 minutes. Or store in the freezer, tightly wrapped in plastic wrap, for up to 1 week; reheat from frozen in a 300°F [150°C] oven for 8 to 10 minutes.

BLUEBERRY BRAN MUFFINS
    We have a “snack tray” at each bakery filled with various pastries that collect throughout the day that are deemed not quite up to snuff to sell. Misshapen cookies, sticky buns that aren’t gooey enough, a broken slice of coffee cake, make up the bulk of the tray. I love each and every misfit pastry, but my eyes especially light up when I see a decapitated blueberry muffin. Most people go for the muffin top. Not me! I go for the fruity insides packed with gobs of blueberries. The natural sweetness of the berries together with the buttery batter make for great snacking indeed. I knew that when making a blueberry muffin with less sugar, I could use this “inside” info to my advantage: truly the most scrumptious part of an excellent blueberry muffin is the part full of juicy fruit. What these muffins lack in sugar sweetness they more than make up for in bountiful berry goodness. Bran makes them even more tempting and good for you, so you can feel even better about enjoying these hearty breakfast treats.

    MAKES
12
MUFFINS
245 g/1 3 / 4 cups all-purpose flour
60 g/1 cup wheat bran (I use Bob’s Red Mill brand)
1 tsp ground cinnamon
2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp kosher salt
2 large eggs
70 g/ 1 / 3 cup sugar
115 g/ 1 / 2 cup unsalted butter, melted and at room temperature
120 g/ 1 / 2 cup whole milk, at room temperature
180 g/ 3 / 4 cup crème fraîche (see page 24) , at room temperature
1 Tbsp vanilla extract
375 g/2 1 / 2 cups blueberries, fresh or frozen
    1. Place a rack in the center of the oven and preheat to 350°F [175°C]. Butter and flour a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
    2. In a large bowl, stir together the flour, wheat bran, cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, sugar, butter, milk, crème fraîche, and vanilla until well combined. Pour the butter-sugar mixture into the dry ingredients and fold gently, using a rubber spatula, just until the ingredients are combined. Gently fold in the blueberries until the fruit is distributed well. The batter may seem lumpy, but don’t try to smooth it out.
    3. Using a small ice cream scoop or a spoon, scoop a heaping 2 / 3 cup [150 ml] batter into each prepared cup of the muffin tin, filling the cups to the brim (almost overflowing) and making sure the cups are evenly filled. You might think you have too much batter, but you can fill these to overflowing and then you will get nice tops on your muffins. If you prefer smaller muffins, spoon about 1 / 2 cup [125 ml] batter into each cup and decrease the baking time to 25 to 35 minutes; you will get up to 18 smaller muffins.
    4. Bake for 35 to 45 minutes, or until the muffins are entirely golden brown on top and they spring back lightly when you press them in the center. There’s a lot of fruit in these muffins, so make sure you bake them enough so the insides of the muffins don’t get soggy. Let the muffins cool in the pan on a wire rack for 20 minutes, and then remove them from the pan.
    5. The muffins are best enjoyed the same day you bake them, but they can be stored at room temperature in an airtight container for up to 2 days. If you keep them for longer than 1 day, refresh them in a 300°F [150°C] oven for 4 to 5 minutes. Or store in the freezer, tightly wrapped in plastic wrap, for up to 1 week; reheat from frozen in a 300°F [150°C] oven for 8 to 10 minutes. The unbaked muffin batter can be stored in an airtight