Ingredients

• 2 ½ cups Gluten Free Thick Rolled Oats (500 g)
• 2 tsp Baking Powder (10 g)
• ¼ tsp Kosher Salt
• ¼ tsp Nutmeg
• ¼ tsp Cinnamon
• ¾ cup Non-Dairy Milk (177 mL)
• 1 Tbsp Apple Cider Vinegar (15 mL)
• 1 Egg, at room temperature
• 1 tsp Vanilla Extract (5 mL)
• ¾ cup Maple Syrup (177 mL)
• ½ cup Avocado Oil or Coconut Oil (118 mL)
• 1 heaping cup Blueberries, plus extra for topping
• 3 Tbsp Cane Sugar or Brown Sugar, for topping (38 g)

Instructions

1. Preheat oven to 425°F, and adjust the oven rack to the middle position. Line a muffin tin with parchment liners and set aside.
2. Add oats to a blender and pulse until finely ground.
3. Combine all dry ingredients in a large mixing bowl.
4. In a glass measuring cup, pour in milk and whisk in vinegar. Let stand for about 10 minutes.
5. Make a well in the center and add egg. Gently whisk and pour in vanilla, maple syrup, “buttermilk” and oil. Gently mix until combined: about 1 minute. Do not overmix; some lumps are fine.
6. Very gently fold in blueberries. Leave a few tablespoons for sprinkling on top.
7. Divide batter amongst the liners. Top off with a few blueberries, and sprinkle with cane sugar.
8. Bake at 425°F for 5 minutes, and immediately decrease the oven temperature to 375°F. Cook for an additional 17–22 minutes, until they are golden brown around the edges and spring back when being gently poked with your finger.
9. Let cool in the pan for about 15 minutes, before carefully removing and transferring to a wire rack to cool completely.