In a medium mixing bowl, combine the white whole wheat flour, oat flour, baking powder, nutmeg and salt with a wooden spoon. Set aside.
In a large mixing bowl, mix the skim milk through the vanilla together.
Add the dry ingredients to the wet ingredients in several additions, mixing until just combined. Gently stir in the blueberries with a spatula.
Use two tablespoons to fill muffins 3/4 of the way full. Sprinkle with turbinado cane sugar if desired. Bake muffins for about 30 minutes. Rotate the pan after 15 minutes. Let muffins cool for at least 5 minutes before serving.
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