Preheat the oven to 350°F. Line a muffin tin with muffin cups or brush with oil to prevent sticking.
Whisk together the flour, oats, corn meal, millet, flax, baking soda, baking powder and salt. In a separate bowl, whisk the orange juice, vegetable oil, agave syrup, and eggs.
Make a well in the center of the dry ingredients and add the agave mixture. Whisk till blended. Stir in the blueberries.
Divide the batter among the 12 muffin cups. Bake for about 30 minutes or until the muffins spring back when pressed gently. Cool on a rack.
Makes 12 large muffins. |