Preheat oven to 375°F and line 14 muffin cups with cupcake papers, or spray tins with non-stick cooking spray.
In measuring cup, stir together milk and vinegar; set aside (see note).
Whisk flour, bran, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl, set aside.
In large bowl, lightly whisk eggs. Add oil, vanilla, and milk mixture; stir. Add dry ingredients; combine just until blended. Fold in blueberries.
Divide into prepared muffin cups (about ¾ full) and sprinkle tops with turbinado sugar, if desired.
Bake for approx. 20 minutes, or until firm and lightly browned on top. Toothpick inserted in the center should come out clean or with a few moist crumbs.
Cool in tins for 10 minutes. Remove muffins from tins (if necessary, run a table knife around the edges lightly to loosen muffins) and completely cool on wire rack.
Video
Notes
If desired, substitute ¾ cup buttermilk for the milk and vinegar combination. Plain regular yogurt (not Greek yogurt) can be substituted as well.
Frozen blueberries, straight out of the freezer, work fine! Do not thaw first.
Try chopped strawberries, blackberries, or raspberries if you like.