Heat oven to 350°F. Line 12 regular-size (2-1/2 inches across tops) muffin cups with paper baking cups. Mix bran and water; let stand. Mix flour, baking soda, spices and salt. In a large bowl whisk egg, honey, buttermilk and oil until blended. Stir in soaked bran and flour mixture until dry ingredients are moistened. Do not overmix, batter will be stiff. Fold in blueberries. Spoon into muffin cups. Bake 20 to 25 minutes or until springy to the touch. Turn out onto a rack. Serve warm or at room temperature. Makes 12. Per muffin: 137 cal, 4 g pro, 23 g car, 4 g fat, 2 mg chol, 276 mg sod bake 41