Step 1

Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.

Step 2

In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and salt.

Step 3

In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.

Step 4

Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix.

Step 5

Carefully fold in the blueberries, just until distributed.

Step 6

Divide the batter between the cups, filling them nearly to the top.

Step 7

Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.