Preheat your oven to 425ºF. Line 9 muffin cups with paper liners and set the tin aside. This ensures your muffins don’t stick and makes cleanup much easier.

In a medium bowl, combine the whole wheat pastry flour, quick-cooking oats, baking powder, baking soda, ground cinnamon, and fine sea salt. Mix these together thoroughly and set the bowl aside for later use.

In a large bowl, whisk together the maple syrup, light olive oil (or avocado oil or cooled melted coconut oil), non-dairy milk, eggs, and vanilla extract until the mixture is smooth and well combined. This will serve as the base for your muffin batter. I like to use avocado oil for a lighter flavor, but any of the suggested oils work well.

Add about half of the mixed dry ingredients (from Step 2) to the wet mixture (from Step 3) and stir just a couple of times—don’t overmix. Then gently fold in the fresh blueberries along with the remaining dry ingredients. Mixing gently helps prevent the blueberries from breaking and keeps your muffins tender.

Evenly distribute the batter into the 9 lined muffin cups, filling them almost to the top. Bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF (without opening the oven) and continue baking for another 12 to 18 minutes. Check the muffins at 15 minutes total baking time by inserting a toothpick into the center; they’re ready when it comes out clean or with just a few crumbs attached.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This final rest helps the muffins set and prevents them from falling apart. I always let them cool completely before storing them in an airtight container to keep them fresh.