Place the all bran cereal in a blender, blend until fine crumbs form.

In a mixing bowl combine the bran, flour, granulated sugar, baking powder, baking soda, and salt. Stir together and set aside.

In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.

Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.