3⅔ cups flour (all purpose or white-wheat)
1 tablespoon baking soda
1 teaspoon salt
1 cup wheat bran
1½ cups butter, melted and cooled to room temp
¾ cup light brown sugar, firmly packed
⅔ cup molasses
1 cup shredded zucchini
3 cups sour cream
1½ cups blackberries
Since this recipe makes a large amount (making it great for bake sales!), I halved it to better serve the needs of my little family of four. If you want to make the full amount, you can definitely freeze the extra. If you want a delicious sugar crown on top, sprinkle each muffin with turbinado sugar just before baking.
Heat oven to 350º F.
In a large bowl, whisk together flour, baking soda, salt and wheat bran.
In another bowl, whisk together the butter, brown sugar, molasses, zucchini and sour cream. Add the wet ingredients to the dry, and use a rubber spatula to mix until no streaks of flour remain.
Gently fold in the blackberries, taking care not to make them burst.
Fill the muffin tin with batter (each well will be full for larger muffins like mine), and bake for 26-3o minutes, until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the muffin pan, then eat or transfer to a cooling rack to cool completely before storing.