Blueberry Bran Muffins

Preheat oven to 350ºF and spray a 12-count muffin tin with nonstick spray. Set aside.

In a large bowl, whisk together flour, wheat bran, baking powder, baking soda and salt. In another large bowl, whisk together sugar, honey, yogurt, oil, eggs and vanilla extract. Fold the dry ingredients into the wet until just combined. Do not over mix. Fold in the frozen blueberries.

Divide muffin batter evenly among the muffin molds. Bake at 350ºF for 30–35 minutes or until a toothpick comes out clean and the tops are brown. Allow to cool in the pan for 5 minutes, then remove from pan and transfer to a wire rack.

While muffins are cooling, prepare glaze. To make glaze, whisk together butter, syrup, confectioner’s sugar and milk in a small bowl until smooth and creamy. If glaze is too thick, add more milk until you reach the right consistency. Drizzle glaze on top of each muffin, letting it set completely. This should happen rather quickly.

Muffins will keep in an airtight container for 2–3 days.