Preheat the oven to 350°F (for a non-convection oven) and have a non-stick 12-muffin muffin pan ready on the counter.

Add your whole oats to a blender or food processor (you’re using a blender later so that will be more convenient) and blend into a fine flour.

Add the oat flour and all other dry ingredients to a large bowl and mix well using a spatula.

Add all the wet ingredients (not including blueberries) to the blender and blend until smooth. You can also whisk the wet ingredients in a bowl but the almond butter will be a little difficult to incorporate.

Add the blended wet ingredients to the dry and combine using a spatula. Quickly fold in the blueberries and transfer the batter to the muffin tin. Don’t wait too long between mixing the wet and dry ingredients and getting these muffins in the oven.

Bake for 26-28 minutes. Avoid opening the oven door and checking before the 25 minute mark otherwise your muffins might sink. The muffins are done when they are firm to touch and are golden brown.

Remove from the oven and let cool in the muffin pan for 15-20 minutes. Transfer to a cooling rack and let cool completely.