Fruit 'n Fiber Overload Muffins

Preheat oven to 375 degrees F. Grease 12 muffin cups or coat with cooking spray.

In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil, grated apple, and mashed banana.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl. Stir with a fork until mixed, then, make a well in center. Pour in fruit mixture, stirring just until combined. Stir in blueberries. Immediately spoon batter into muffin cups.

Bake in center of 375 degrees F oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes.

Remove from oven and let stand for 5 minutes. Turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, freeze muffins.