Combine all of the wet ingredients in a large mixing bowl.
In a separate bowl, combine all of the dry ingredients.
Slowly begin to add the dry ingredients into the wet ingredients and stir to combine.
Fold in blueberries gently.
Pour into lightly greased muffin tin with coconut oil or pour into lined pan.
Bake for about 30-40 minutes or until you can poke with a toothpick and it comes out clean.
Cool well and store in air tight container.
Notes
I made these once with oat flour from the store and another time with oats that I processed into flour myself. The store bought oat flour muffins took much longer (about 7-10 minutes more) to bake than the batch I made with oats I processed.