Ingredients:
1 cup all-bran cereal
1 cup raw wheat germ
1/2 cup oil (I use vegetable oil)
1 cup soy yogurt (preferrably blueberry)
1 cup soy milk or rice milk
1 teaspoon vanilla extract
1 cup flour
1/2 cup soy flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 cups blueberries (Thawed if you're using the frozen kind)

Directions:
Preheat oven to 375 degrees.
In a medium bowl mix cereal, wheat germ, oil, soy-ghurt, milk and vanilla.
In a large bowl mix the flour, soy flour, baking powder, baking soda, salt, and sugar.
Pour the wet ingredients in with the dry ingredients and mix until just blended.
Gently fold in blueberries. Once again, make sure they're thawed and relatively dry or your muffins will be blue and wet.
Fill lined muffin tins 2/3 way full and bake for 22-25 minutes. You may have to bake them a little longer because my oven is extremely hot, so I only bake them for 22.