½ cup (125ml) + 2 tbsp (30ml) vegan butter or butter (melted).
½ cup (125ml) organic cane sugar
⅔ cup (180ml) maple syrup
1 ¾ cup (425ml) soymilk or milk
2 tbsp (30ml) ground flax seed
1 tsp (5ml) vanilla
1 cup (250ml) fresh or frozen blueberries
Preheat oven to 350°F/177°C. Prepare 2 standard 12-cup muffins tins with large paper baking cups.
In a large bowl, whisk together butter, sugar, maple syrup, milk, flax, and vanilla. Set aside.
In a food processor, grind SmartBran cereal into a fine flour. In a medium bowl, combine ground cereal, flour, and baking powder, mix well. Add blueberries and stir to coat.
Use a fork to stir the dry ingredients into the wet ingredients. Do not overmix.
Divide batter between 20 muffins cups. Bake for 18-22 minutes, until the tops are golden-brown and a toothpick inserted into the center comes out clean. Once cooked, pop muffins out at an angle and cool in their tin.