Preheat the oven to 400°F. Place 12 paper muffin liners in a muffin tin or lightly grease each cup if you aren't using liners.
Place the cereal in a heavy ziploc bag and crush with the back of a measuring cup or rolling pin. Combine the crushed cereal, flour, wheat germ, 1/2 cup plus 2 tablespoons of sugar, baking soda, and salt in a medium-size mixing bowl. Stir to combine.
In a large mixing bowl, whisk together the buttermilk, oil, and egg. Add the dry ingredients and stir just until combined. Fold in the blueberries.
Scoop the batter into each muffin cup. Sprinkle the tops of the muffins with the remaining 2 tablespoons of sugar. Bake for 16-18 minutes until puffy and slightly cracked on top. Using the toothpick test, there should be no sticky batter when tested. Let cool at least 5 minutes in the muffin tins before transferring to a wire rack. Enjoy!
* I use this easy buttermilk substitute.** Frozen blueberries may be substituted, however, they are likely to turn the muffins blue. They'll still taste delicious though.