Place the wheat bran in a large bowl. Pour the boiling water over the bran. Stir it well with a large spoon. Let it sit for about 10 minutes. The bran will soak up all the liquid.

Pour the cold buttermilk into the bran mix. Add the vegetable oil and beaten eggs. Stir in the sugar and the molasses. The ingredients for Ina Garten Blueberry Bran Muffins look dark.

In a separate medium bowl, mix the flour. Add the baking soda and baking powder. Stir in the salt with a small whisk. Sifting helps prevent any lumps in your batter.

Slowly add the flour mixture to the wet bran. Stir gently with a large rubber spatula. Do not overmix the thick muffin batter. It should look slightly lumpy and very dark.

Wash the fresh blueberries and dry them well. Toss them with a pinch of extra flour. Fold them gently into the thick bran batter. This keeps the berries from sinking to the bottom.

Line your muffin tins with paper liners. Use an ice cream scoop for even muffins. Fill each muffin cup to the very top. This helps them get a nice high dome.

Preheat your oven to 350 degrees. Bake the muffins for 25 to 30 minutes. The tops should feel firm and springy. A toothpick should come out very clean.

Let the muffins stay in the pan for 5 minutes. Then, move them to a wire rack. Cooling them on a rack prevents soggy bottoms. They are best served warm with butter.