Wholegrain blueberry bran muffins

INGREDIENTS:

1cup processed wheat bran
1 cup skim milk
1/2 cup unsalted butter
1 cup lightly packed light brown sugar
2 cups whole wheat self rising flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries

1. Preheat the oven to 400F. Grease 12 standard (1/2 cup) muffins cup or line them with parchment paper case.
2. Put the bran and milk in a bowl and leave at the room temperature until all of the liquid is absorbed, about 30 minutes.
3. In a mixing bowl, using hand-held electric mixer on high speed, cream together the butter and sugar until lightly and fluffy. Beat the egg, add the bran mixture. Sift together the flour and baking powder, then fold them into the butter and sugar mixture, mixing well. Stir the blueberries just until evenly disturbed.
4. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake until the muffins are golden brown and a wooden skewer or toothpick inserted into center of one comes out clean, 15-20 minutes. Remove the muffins from the oven and cool the pan for 5 minutes. Serve warm, or transfer the muffins to a wire rack to cool.