Preheat the oven to 200 degrees C. Coat 12 standard sized muffin cups with cooking spray or insert paper liners.
In a large bowl, sift together the flours, baking powder and bicarbonate soda then return husks. Stir in 1 cup of the rolled oats and sugar.
In a medium bowl, whisk the egg and syrup until smooth. Add the buttermilk, oil, orange zest and vanilla then whisk until blended.
Add to the flour mixture and mix with a wooden spoon just until the dry ingredients are moistened. Fold in the blueberries. Spoon the batter into the muffin cups, filling them almost to the top. Sprinkle the tops with the remaining 2 tablespoons rolled oats.
Bake until the muffins are lightly browned and the tops spring back when touched lightly, 18 to 22 minutes. Leave in the tray for 5 minutes then loosen the edges of the muffins, turn out onto a wire rack and let cool slightly before serving.
If you don't have buttermilk on hand, make your own ‘sour milk’ by mixing 1 tablespoon lemon juice or vinegar with enough low-fat milk or plain soy milk to measure 1 cup. Alternatively, whisk equal proportions of low-fat plain yogurt and low-fat milk.
Made it with a combination of rice & tapioca flour + 1 tspn of Xanthan a gluten replacement. I also used yoghurt with a squeeze of lemon juice & 1/2 golden syrup & 1/2 maple syrup + rice bran oil + 1 cup of grated carrots instead of berries. They became Texan Muffins and are delish!! - 01 Jun 2010
Used different ingredients.
i had no buttermilk so i used a mixture of a tbs of lemon juice and a cup of milk which sat for 5 mins first.
i also added two apples which were cut into small pieces as well as about 80g of almonds.
i then baked it in a loaf tin and put more oats on the top and some honey which made it nice and brown.
this is my new havourite way to use this recipe!! yummy!! - 27 May 2010