Preheat the oven to 180 °C.
Lightly grease a twelve-hole 1/ 2 cup (125 ml) capacity muffin pan and line the bases with squares of baking paper.
Beat the butter, sugar and vanilla together using an electric mixer, until pale and creamy. Add the eggs, one at a time, beating between each addition until combine. Sift in the wholemeal and plain flour, bicarbonate of soda, baking powder and cinnamon salt. Add the bran, milk and lemon juice and stir to roughly combine. Add the blueberries and stir until just combined. Do not over mix. Spoon the mixture into the prepared muffin holes, distributing the blueberries evenly.
To prepare the topping, combine the blueberries, pecans, oats, almonds and pumpkin seeds in a medium bowl. Drizzle with rice malt syrup and stir to coat. Spoon the topping over the muffin mixture, pressing to secure.
Bake for 30–35 minutes, until golden brown and muffins spring back when lightly pressed. Leave in the pan for 10 minutes, to cool slightly.
Serve warm or set on a rack to cool completely.