• Combine oats and buttermilk in a bowl or measuring cup, stir well, and let stand for 15-20 minutes. This step is crucial as it allows the oats to absorb the milk, making them softer and more flavorful in the final muffins.
• Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick oil spray. Set it aside.
• Add flour, baking powder, baking soda, and salt in a bowl and whisk until well combined. Fold blueberries into the flour mixture and gently mix well. Set aside.
• Combine melted butter, sugar, and vanilla in a large mixing bowl. Whisk until well combined.
• Add oat mixture and mix until everything is well combined.
• Mix the flour mixture in 2-3 parts until everything is combined. Do not overmix.
• Spoon the batter into the muffin pan, filling each tin all the way to the top. Use a cookie or ice cream scoop for easy and even distribution.
• If desired, top the muffin batter with a cane or coarse sugar. Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F(180°C).
• Continue baking for 12-14 minutes or until the toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions

• Blueberry oatmeal muffins are perfect for breakfast. They taste delicious with some butter spread on them.
• We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2 days. Cover your leftovers tightly and place them in the fridge for 4-5 days.