Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees f. mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour. spray a 6-cup muffin tin with vegetable oil cooking spray. evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. in a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. fold in the blueberries and fill the 6 muffins cups evenly with the batter. place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. remove from oven and let cool before refrigerating. serve warm with butter or cold with cream cheese.

Target recipe: in large bowl, combine bran, flour, sugar, baking powder and baking soda. in another bowl, mix together eggs, buttermilk, oil and molasses. pour egg mixture into bran mixture and stir to moisten. do not overmix. fold in blueberries. spoon batter into nonstick or paper-lined large muffin tins, filling almost to top. bake at 375 degrees for 25 minutes or until firm to the touch.