Make the Maple Butter ahead of time: Place the softened butter on a small, flat plate. pour over the maple syrup or honey. Mash the syrup into the butter. Transfer the prepared butter to a piece of parchment paper and form into a log. Chill in the refrigerator unti ready to use. 

To make the biscuits: In a large bowl, stir together the unbleached flour, whole wheat flour, rolled oats, oat bran, baking powder, baking soda, salt, and cinnamon. Cut in the butter using a pastry stirrup until the mixture resembled a coarse meal with pea sized crumbs. Add the sugar, tossing to combine well.

In a separate bowl, whisk together the egg, buttermilk, and sour cream. Make a well in the middle of the butter flour mixture and pour in the liquid ingredients. Begin to fold in the liquid with the coarse meal. When the mixture looks homogenous, fold in the fresh blueberries.

Using an cookie scoop or small ice cream scoop, drop portions of the dough on the parchment paper. You should have enough drop biscuit dough for 12 biscuits. Bake for 20 minutes.