Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flours, starches, sugars, baking powder, salt, and baking soda. Make a well in center of flour mixture; set aside.
In another bowl, combine eggs, milk, orange juice, melted butter, and vanilla extract. Add wet mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Add berries and orange zest, stir once again until just combined.
Divide batter between 12 prepared muffin cups, filling each to almost full.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
* For pineapple puree, I drained a 20 oz can of pineapple chunks, then pureed the chunks. You can use crushed pineapple if you would like, just drain it really well first!