Blueberry bran muffins

5 oz All-Bran Original cereal
1 3/4 cups white whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 eggs
3 oz brown sugar
3 tablespoons molasses
1 teaspoon vanilla extract (spray measuring spoon first so you get the full amount)
6 T avocado oil
two 5.3 oz containers Greek yogurt
1/4 cup water
1.5 cups frozen wild blueberries


1) Preheat oven to 400 degrees. Place muffin liners in tins (makes about 15 muffins).

2) Process half the bran cereal in a blender until finely ground. Mix flour, baking soda, and salt in large bowl to combine; set aside.

3) Whisk eggs, brown sugar, molasses, and vanilla. Add avocado oil and whisk to combine; add yogurt and water and whisk. Stir in cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened, about 5 minutes.

4) Add wet ingredients to dry ingredients and gently mix with a rubber spatula until batter is combined and evenly moistened. Do not overmix. Gently add blueberries to batter and spoon about 1/3 cup into each muffin cup.

5) Bake until toothpick inserted into center of muffins comes out clean, about 16-18 mins.