Preheat oven to 350 and spray a 12-cup muffin pan.  In a small bowl, stir together the yogurt and baking soda and set aside.

In a large bowl, beat together the sugar, egg and oil (with a whisk by hand is fine), then stir in the bran and vanilla.  Add in the flour, baking powder and cinnamon and mix well until no trace of flour remains.

Fold/stir in the yogurt mixture – this will take a minute, the bran portion is very thick at this point, followed by the berries and spoon the batter evenly into the muffin cups.  Bake for about 20 minutes until the tops bounce back to a light touch and the centers have reached 200 degrees.  Allow the muffins to rest in the tin for a few minutes before popping them out on a rack to cool – enjoy!