Blueberry oat muffins

Set the oven to gas mark 4 or 180°C. Sieve the white and brown flours into a bowl, tipping in the bran left in the sieve. Add the bicarbonate of soda, baking powder, oats and sugar. Gently stir the dry ingredients together and sprinkle in the blueberries. Beat the eggs in a large jug, then add the soured cream, honey and oil and beat together with a fork. Tip the egg mixture into the dry ingredients and gently fold everything together, stirring until the ingredients are just combined. Spoon the mixture into the muffin cases. Sprinkle with the rest of the oats. Bake for 20 mins until well-risen and pale golden. Serve warm, or cool on a wire rack and store in an airtight tin.