Source: https://sallysbakingaddiction.com/blueberry-oatmeal-muffins/

Sophia Safe, Gluten Free Version

See below Directions for regular version

• 3/4 cup (240ml) oat milk (1 cup if using fresh blueberries)
• 1 cup (80g) old-fashioned whole rolled oats
• GF Flour (160g total)
  • 75g oat flour
  • 25 grams quinoa flour
  • 30 grams tapioca flour
  • 30 grams potato starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) butter, melted and slightly cooled
• 1/2 cup (120ml) coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Directions

1. Combine oat milk and oats. Set aside for 10-20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
2. Preheat oven to 425°F (218°C). Grease a 12-count muffin pan with butter or use cupcake liners.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, sugar, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Regular Ingredients

• 3/4 cup (240ml) oat milk (1 cup if using fresh blueberries)
• 1 cup (80g) old-fashioned whole rolled oats
• 1 and 1/4 cups (156g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) coconut sugar or light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (190g) fresh or frozen blueberries (see note if using frozen)