Blueberry Bran Muffins

Blueberry Bran Muffins - as seen in Bon Appetit, June 2007

12 Large Muffins

Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 tablespoon coarse kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups sour cream
1 cup sugar
1 cup vegetable oil
1 cup robust-flavored (dark) molasses
3 large eggs
6 cups wheat bran*
2 cups frozen blueberries (do not thaw)

Preheat oven to 350 F. Spray twelve 1-cup muffin cups with nonstick spray. Whisk flour, salt, baking powder, and baking soda in medium bowl. Whisk sour cream, sugar, oil, molasses, and eggs in a large bowl. Whisk in dry ingredients. Add wheat bran and stir until almost blended. Add frozen berries and stir until evenly distributed. 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 muffins to rack and cool completely.

Do ahead: Can be made 8 hours ahead. Let stand at room temperature.

*Available at natural foods stores.