2 cups organic all-purpose flour

½ cup rolled oats

½ cup organic corn meal

1/3 cup millet

1/3 cup flax seeds

1½ teaspoons baking soda

1 teaspoon baking powder

½  teaspoon sea salt

1 cup organic orange juice

½  cup vegetable oil, such as canola

¾  cup Wholesome Sweeteners Organic Blue Agave syrup

2 cage-free eggs, beaten

1½  cups organic blueberries

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.