Step 1

Preheat oven to 400 degrees. Spray a 12-cup muffin tin generously with non-stick spray, taking care to spray the areas around the top of each cup as well, so when the muffins rise up, they won’t stick to the pan

Step 2

Whisk together oil, sugar and eggs in medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.

Step 3

Sprinkle baking powder, baking soda and salt over the top of the egg mixture and stir to combine.

Step 4

Add the flour and wheat bran and stir just until the dry ingredients are incorporated, don’t over mix.

Step 5

Fold in the blueberries. Don’t stir too much or you’ll have swirls of blue rather than distinct blueberries.

Step 6

Scoop the batter into the prepared muffin tin cups, filling almost to the top. Sprinkle a few extra blueberries over the top of each and press them just slightly into the batter.

Step 7

Bake for 5 minutes, then reduce the heat to 375˚F and bake for another 10-15 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.

Step 8

Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

Step 9

While the muffins are cooling, combine butter and honey in a small microwave-safe bowl. Microwave on high power for 30-40 seconds until the butter is melted. Stir until nice and smooth.

Step 10

Brush the butter mixture lightly over the tops and sides of the warm muffins.