Step 1

Preheat the oven to 350 degrees.

Step 2

Brush the top of a muffin pan with vegetable oil and line it with 12 paper

Step 3

liners.

Step 7

Stir together the flour, salt,

Step 8

baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl,

Step 9

whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla

Step 10

until combined. Add the dry ingredients, stirring just until combined. Gently

Step 11

stir in the wheat bran and blueberries until combined.

Step 45

Scoop the batter into the muffin

Step 46

cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until

Step 47

the tops are golden brown and a cake tester comes out clean. Allow to cool for

Step 48

5 minutes and serve warm or at room temperature.