In large bowl combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve. In separate bowl combine flour, baking powder, baking soda and salt. Stir in wheat germ; reserve. In another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well. Add to flour-wheat germ mixture and mix just to moisten. Fold in Wild Blueberries. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven 20 to 25 minutes or until firm to the touch. Serve warm. Yields approximately 36 muffins.
Nutritional Information per Serving
143 calories per muffin; 22% calories from fat