1cupfresh or frozen blueberries, if frozen, do not defrost
Turbinado or coarse sugar for topping
Instructions
Preheat oven to 350F, positioning rack to middle or lower middle. Oil or line 12 muffin cups.
Sift together the wheat flour, all purpose flour, flax meal, baking powder, baking soda, salt, and cinnamon. In separate bowl, beat together eggs and sugar until well incorporated. Add buttermilk, olive oil, maple syrup, and vanilla, and mix well. Mix in cooked oatmeal until incorporated. Quickly fold in the dry ingredients into the wet ingredients. Just gently fold from bottom up, until flour is no longer visible. Do not overmix. Some small lumps are okay. Lastly, very gently fold in the blueberries.
Spoon batter into prepared muffin cups, filling all the way to the top, as full as possible. Sprinkle with coarse sugar. Bake for 20-25 minutes, or until toothpick comes out almost clean, with a few tender crumbs still attached. Remove from oven and cool at least 10 minutes before removing from muffin tin. Finish cooling on a rack.
Notes
Note: These can keep a couple of days in airtight container at room temp. They can also be frozen in airtight container for up to a month or two.