Preheat your oven to 350 degrees F and spray a 12-count muffin tin with non-stick spray. Set aside.
In a large bowl, whisk together the flour, wheat bran, baking powder, baking soda and salt. In another large bowl. whisk together the 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 the muffin batter evenly among the 12 muffins molds. Bake at 350 degrees F 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 your muffins are cooling, prepare your glaze. To make the glaze, whisk together the butter, syrup, confectioner's sugar and milk in a small bowl until smooth and creamy. If the glaze is too thick, add more milk until you reach the right consistency. Drizzle the 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.