Directions

• Combine milk and oats. Set aside for 20 minutes so that oats puff up and soak up some moisture. 

• While oats are soaking, melt butter in microwave and let it cool for a few minutes. 

• Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. 

• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. 

• Whisk the melted butter, syrup, egg, and vanilla extract together in a medium bowl until combined. 

• Pour the wet ingredients into the dry ingredients, stir a few times, and add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined. 

• Spoon the batter into muffin pan, filling them all the way to the top. Top with oats, if desired. 

• Bake for 5 minutes at 425 degrees F. Then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. (Total time in the oven is about 22-23 minutes, give or take). (For mini muffins, bake 11-13 minutes at 350 degrees F). 

• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. 

• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.