3 1/2 c. unprocessed bran (oat, wheat or both)
1 c. boiling water
1/2 c. unsalted butter
1 1/2 c. sugar
2 eggs
2 c. buttermilk
2 1/2 c. all-purpose flour, sifted
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tbsp. salt
1 1/2 c. fresh or frozen blueberries

Can use blackberries, strawberries, or raspberries.

Heat oven to 350 degrees. Can line muffin cups with fluted paper.

Soak 1 cup bran in 1 cup of boiling water and stir until evenly blended. Set aside.

Cream butter and sugar together until light. Beat in eggs, one at a time. Add buttermilk and soaked bran. Mix together. Add flour, baking soda, cinnamon and salt and blend until just moist. Fold in remaining bran and blueberries. Spoon batter into muffin cups, filling to the top.

Can make 12 large muffins in oversize pans. Bake 30 to 35 minutes. Or use regular size pans and bake 20-25 minutes.