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Preheat oven to 375ºF. Prepare a 12-cup muffin tin by lining with papers or greasing well.
Pour boiling water over wheat bran in a large bowl and stir until absorbed. Stir in brown sugar, vegetable oil and egg.
In a separate bowl, whisk together flour, baking powder and salt. Add to bran mixture, gently stirring until mostly combined (there should still be a few floury streaks).
Fold in blueberries, then divide batter among muffin cups.
Bake 15-20 minutes, until tops feel springy when gently pressed.
Transfer to wire racks to cool.