Preheat the oven to 400°. Spray a standard muffin tin with vegetable spray and set aside.
In a large bowl, combine the cereal and almond milk, stir to coat. Set aside for a few minutes while you assemble the dry ingredients.
In a medium bowl whisk together 1¼ cups all purpose flour, sugar, baking powder, salt and cinnamon. Set aside.
Add the egg and oil to the cereal mixture and stir until well combined. Add the flour mixture, mixing until just combined.
Add the blueberries to the same bowl the flour was in and sprinkle the remaining tablespoon of flour. Toss to coat then add the blueberries to the bran mix and fold into the batter.
Divide the the batter equally into muffin tins and sprinkle with a pinch of wheat germ.
Bake for 20 minutes or until a cake tester comes out clean. Cool the muffins for 10 minutes on a baking rack, then turn them out of the pan and serve.