1

Preheat oven to 350 degrees F and line a muffin tray with paper muffin liners.

2

In a large bowl, combine oat flour, coconut flour, baking powder, sea salt and cinnamon.

3

In a small bowl, combine oat milk, coconut yogurt, maple syrup, lemon juice and vanilla.

4

Pour the wet ingredients into the dry ingredients and mix to combine.

5

Fold in 1 cup blueberries.

6

Using an ice cream scooper or a spoon, add batter into each muffin liner. Fill each cup about ¾ of the way. The muffins will rise.

7

Top each muffin with remaining ⅓ cup of blueberries (2-3 blueberries per muffin).

8

Bake for 20-22 minutes or until you can put a toothpick in and it comes out with very few crumbs on it. It doesn’t have to be super clean!

9

Let cool for at least 15 minutes before adding coconut butter icing and topping with granola.

10

These can be stored on the counter or in a cupboard in an air-tight glass container for up to 3 days.