Ingredients:

• 1 cup whole wheat flour 
• 3/4 cups all-purpose flour 
• 1/2 cup pure maple syrup 
• 1/3 cup flaxseed meal 
• 1/3 cup raw wheat or oat bran 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoons baking soda 
• 1 cup low-fat vanilla yogurt 
• 2 tablespoons canola oil 
• 1/4 cup orange juice or water 
• 1 package (6 ounces or 1 1/3 cups) Driscoll's Blueberries 
• 2 large eggs 

Directions:
Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

Combine whole wheat flour, all-purpose flour, flaxseed meal, raw wheat or oat bran, baking powder, and baking soda in a large bowl; stir well.
Stir together yogurt, syrup, canola oil, eggs and orange juice in a small bowl.

Add yogurt mixture to flour mixture with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes.
Loosen edges and turn muffins out onto a wire rack to cool slightly.