1 cup (130 grams) all purpose flour

1/3 cup (50 grams) whole wheat flour

3/4 cup (40 grams) wheat bran

1/3 cup plus 1 tablespoon (80 grams) light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg white, lightly beaten

1/4 cup (60 ml) unsulphured molasses

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 cup (240 ml) buttermilk

1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. Set aside.

In a large bowl, stir together the flours, wheat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg white, molasses, vanilla extract, oil, and buttermilk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the berries, making sure not to crush them.

Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full and bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 standard-sized muffins.