Ingredients

The following ingredients have 4 Servings
  • ½ cup vegetable oil, plus extra for greasing the pan 1 cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon 7 ounces Greek yogurt ½ cup sugar ½ cup honey 2 extra-large eggs, lightly beaten 1 teaspoon pure vanilla extract 2½ cups wheat bran 1½ cups fresh blueberries (8 ounces)

Instruction

  • <p>Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners. </p> <p>Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined. </p> <p>Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.</p> <p> </p>