In bowl, stir lemon juice into milk; let stand for 1 minute to sour. Stir in egg, oil and molasses. In large bowl, combine bran, whole wheat and all-purpose flour, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries; mix just until combined. Spoon into nonstick or paper-lined muffin tins. Bake at 375 degrees for 20 to 25 minutes or until firm to the touch.