1. Preheat the oven to 375 F and spray a 12-count muffin pan with nonstick spray or line the muffin pan with parchment muffins liners. Stir together bran and buttermilk mixture and allow it to soak for up to 10 minutes.
2. In another large mixing bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. To the bran and buttermilk mixture, add the honey, molasses, egg and melted butter. Stir together, then add in the dry ingredients and stir just until combined.
3. Add the cranberries, stirring very gently if using fresh cranberries to avoid breaking the berries. Scoop the muffin batter into the prepared muffin pan, filling about 3/4 full. Sprinkle a bit of sugar on top of each muffin before baking in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
4. Let the muffins cool for 10 minutes in the pan before removing them to a wire rack to cool completely.

Muffins will stay fresh in an airtight container, at room temperature, for 2-3 days. You can also freeze the muffins for up to 2 months. Thaw overnight before enjoying.