Preheat oven to 325F (160C).

Prepare a mini muffin tray by lining the cups or greasing them.

In a bowl, combine flour, wheat bran, baking powder, and salt.

Set the dry ingredients aside.

In a separate bowl, cream together the softened butter and sugar until light and fluffy.

Gradually incorporate the egg substitute into the butter and sugar mixture.

Add the lemon zest and orange juice to the sugar mixture and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the blueberries and strawberries.

If using large berries, cut them into smaller pieces before folding in.

If using frozen fruits, defrost and drain any excess liquid before folding into the batter.

Spoon the batter into the prepared mini muffin tray, filling each cup about 2/3 full.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Let the muffins cool in the tray for a few minutes before transferring them to a wire rack to cool completely.