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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.
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