| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup Vegetable Oil plus extra for greasing the pan
- 1 cup Flour
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon ground
- 7 ounces Greek Yogurt
- 1/2 cup Sugar
- 1/2 cup Honey
- 2 extra-large Eggs lightly beaten
- 1 teaspoon Vanilla Extract
- 2 1/2 cups Wheat Bran
- 1 1/2 cups Blueberries fresh, 8 ounces
Ingredients
|
Instructions
- Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
- Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 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.
- Scoop the batter into the muffin cups with a rounded 2 1/4-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.
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