Instructions: 1. Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray and set aside.

2. In the large bowl of an electric mixer, combine the buttermilk, eggs, butter, oil, maple syrup, cereal, vanilla and dried cranberries. Set aside 10 minutes.

3. Stir together the flour, oats, brown sugar, baking powder, soda, salt, cinnamon, ginger and cardamom.

4. Beat the egg mixture on medium speed until blended. Add the dry ingredients, beating just until ingredients are moistened. Stir in the blueberries and sunflower seeds.

5. Pour or spoon the batter into the prepared muffin tin. Bake on the center oven rack 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. Let the muffins cool in the pan 10 minutes, then unmold and cool on a rack.

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