In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar.
In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil.
Add the wet mixture into the dry ingredient bowl and mix just until combined.
Next, fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!
Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like.
Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean.
Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.