Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup wheat bran
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup plain yogurt
  • 0.5 cup granulated sugar
  • 1/3 cup honey
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups fresh blueberries

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the all-purpose flour, wheat bran, baking soda, baking powder, salt, and ground cinnamon until uniform.
  2. In a second bowl, whisk together the plain yogurt, granulated sugar, honey, eggs, vegetable oil, and vanilla extract until the mixture is smooth.
  3. Pour the wet ingredients into the dry ingredients. Use a spatula to fold the batter together just until the flour streaks disappear.
  4. Gently fold in the fresh blueberries, stopping immediately once combined to avoid overmixing.
  5. Spoon the batter evenly into 12 lined muffin tins.
  6. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool.