Preparation

1. Preheat oven to 375 F. Line muffin tin with 12 paper muffin baking cups.
2. In a medium-size mixing bowl, whisk together the flour, at bran, baking powder, baking soda and salt until well combined. Set aside.
3. In a smaller mixing bowl, whisk the eggs. Add the sugar and whisk again until well combined. Add the yogurt, vanilla, oil and lemon zest. Whisk thoroughly to mix well.
4. Gently stir the wet ingredients into the dry ingredients - being careful not to over-mix or the muffins can become tough. Fold in the blueberries.
5. Scoop about 1/3 cup of the batter into each of the 12 baking cups to fill them almost full but not all of the way to the top. Bake on the middle rack of preheated oven for 18-22 minutes, rotating pan about halfway through the baking process. Bake until lightly golden on top and a clean, sharp paring knife or skewer inserted into the middle of one of the muffins tests clean - no wet batter sticking to knife (or skewer). Cool slightly, set on cooling rack until cooled to room temperature. Muffins can be covered and kept for 3-4 days at room temperature or stored in an air tight container (zip lock bag) and frozen for up to 3 months.