Preheat oven to 350 degrees F. Spray or line a muffin pan with muffin liners. Set aside.

In a large mixing bowl whisk together the flours, rolled oats, baking powder, baking soda, ground cinnamon and salt. In a separate mixing bowl, lightly beat the egg before mixing in the yogurt, oil, maple syrup, milk and vanilla extract. Continue to mix until fully combined.

Add the wet ingredients to the dry ingredients and gently mix until just combined, being careful not to over mix.

In a small bowl mix together the blueberries with 1 tablespoon of flour- this will help prevent them from sinking to the bottom or from bleeding their juice into the batter. Gently fold blueberries into the muffin batter.

Evenly divide the batter between the 12 muffin cups and bake for 18-22 minutes, or until toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.

Store in an air-tight container in the refrigerator for up to 5 days or make a large batch and freeze them in a sealed plastic bag for up to 3 months.