Wild Blueberry Bran Muffins

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.

Pour the buttermilk over the bran cereal in a large mixing bowl and let sit for 5 minutes to soften the bran and allow the cereal to absorb the liquid.

Whisk together the all-purpose flour, baking powder, baking soda, salt, and wheat germ in a separate medium bowl to combine the dry ingredients evenly.

Stir the yogurt, egg substitute, molasses, maple syrup, brown sugar, and canola oil into the bran-buttermilk mixture until well combined.

Gently fold the dry flour mixture into the wet ingredients using a spatula, stirring just until combined; do not overmix as this will result in tough, dense muffins.

Fold the wild blueberries into the batter carefully, being gentle to avoid crushing them.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Bake in the preheated 375°F oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.