Berry-Blast 4 Grain Muffins

I found this recipe on the website, Chatelaine, a Canadian women's magazine, and prepared these in advance for our camping trip.  Patrick liked them so much, he actually groaned when he took his first bite.  I, naturally, adjusted the recipe with what I had on hand.

Berry-Blast 4 Grain Muffins

1 1/4 cups whole wheat flour (I used whole wheat pastry flour)
1 1/4 cups old fashioned oats
2/3 cup cornmeal
2/3 cup natural wheat bran (I used oat bran)
3 tsp baking powder
1 tsp each baking soda, salt and cinnamon
zest of 1 orange
2/3 cup brown sugar
2 eggs
1 3/4 cups buttermilk
1/3 cup vegetable oil
1 tsp vanilla
1 1/2 cups fresh or frozen blueberries (I used frozen)

1. Preheat oven to 400F.  Lightly oil or line a 12 cup muffin tin.  Measure flour, oats, cornmeal, wheat (or oat) bran, baking powder, baking soda, salt and cinnamon into a large bowl.  Finely grate in the orange zest, then add sugar.  Using a fork, stir until evenly mixed.
2. In a small bowl, whisk eggs with buttermilk, oil and vanilla.  Pour over flour mixture.  Stir just until moistened, then add berries and stir until evenly distributed.  Do not over-mix.  Divide mixture between muffin cups and fill each one right to the rim.
3. Bake in center of preheated oven until a cake tester inserted in center of muffins comes out clean, 20 to 25 minutes.  Let stand 5 minutes, then turn onto a cooling rack.  

Delicious warm or at room temperature.  Muffins keep well in a plastic bag or covered container at room temperature 2 days or freeze up to 1 month.

Belle's notes and variations:  I got the Oat Bran at Kroger in Orange and the Whole Wheat Pastry Flour at Basic Foods in Beaumont.  Next time I make this, I'll experiment by adding some ground flax seed, or some toasted walnuts for texture.  If you make these with successful variations, please share in the comments section.