Place the 1/2 cup rolled oats and almond milk in a large bowl and stir to combine. Let stand 10-15 minutes until softened. 1/2 cup unsweetened almond milk,1/2 cup rolled oats

Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.

Add the eggs, maple syrup, oil and vanilla to the softened oat mixture and whisk well to combine. 2 large eggs,1/3 cup maple syrup,1/4 cup oil,1 teaspoon vanilla extract

Add the almond flour, oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until no lumps remain. Gently fold in the blueberries. 1 cup almond flour,3/4 cup oat flour,1 teaspoon baking powder,1/2 teaspoon baking soda,1/4 teaspoon salt,1 cup blueberries

Divide the batter evenly between the (12) muffin cups and sprinkle with additional rolled oats if desired. Bake for 17-20 minutes or until set and the top of the muffins spring back when pressed gently with your finger.

Remove from heat and place on a wire rack. Cool the muffins in the pan for 10 minutes, then remove from the pan and cool completely. Enjoy!