Preheat oven to 400°F (204°C).
Grease a 12 standard-size muffin cups with oil (see note). Alternatively, line the pan with cupcake liners.
In a large mixing bowl, combine flour, oat bran, baking soda and salt.
In a medium bowl, whisk the egg, buttermilk, maple syrup, vanilla extract and canola oil together.
Whisk the wet mixture into the dry ingredients until thick and smooth.
Optional: Toss the blueberries with 1 tsp flour to coat. This will prevent them from sinking to the bottom.
Fold the blueberries into the batter.
Spoon the batter into the prepared muffin pan so the cups are ¾ full.
Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
Remove from oven and let cool completely in the pan.